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Fatoush & Dressing

  • 1/4 cup olive oil
  • 2 to 3 medium-sized cloves of garlic, pressed or minced
  • 2 basic-sized pita breads
  • 1 large head romaine lettuce, torn into bite-size pieces
  • 1 medium-sized cucumber, peeled, seeded and sliced
  • 1/2 cup mild onion, diced
  • 3 medium tomatoes, cut into wedges
  • 12 black Kalamata olives
  • 3/4 cup crumbled feta cheese
  • 1/2 cup finely chopped parsley
  • 3 tablespoons chopped fresh mint or 1 tablespoon dried
  • 1 teaspoon zatar (blend of marjoram, thyme, toasted sesame seeds and ground seeds of sumac plant), optional
  • Salt and freshly ground pepper

Preheat oven to 375 degrees.

Mix olive oil and minced garlic. Split pitas into rounds and brush the insides with garlic oil. Place on baking sheet and bake until crisp, about 5 minutes. Cool, then break into bite-sized pieces.

Put lettuce into a salad bowl. Add vegetables and cheese. Sprinkle with parsley, mint and optional zatar. Add 5 to 6 tablespoons of dressing and toss greens to coat well. Add pita pieces or more dressing, if desired, and toss again.


  • 2 tablespoons lemon juice
  • 1 clove fresh garlic, minced or pressed
  • 1/2 teaspoon zatar, optional
  • 2 tablespoons fresh mint or 1 teaspoon dried
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper to taste

Combine all ingredients in a small bowl and whisk to combine. Makes 4 to 6 servings.

Jane Citron

Thursday, March 20, 2003

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