Fattoush (Pitta Bread Salad)

• 1 romaine lettuce (or 2 little gems) washed, spun and broken into inch size pieces
• 1 small red/purple onion, diced
• 3 small ripe tomatoes, diced
• 1/2 English cucumber, seeds removed and chopped
• 2 pitta breads
• 1 garlic clove
• 1/2 lemon, juiced
• 2 tbsp extra virgin olive oil
• 1 salt and black pepper
• 1 bunch cilantro, chopped
• 3 tbsp chopped parsley
• 1/2 cup chopped black olives

1. Heat oven to 200 C
2. Split the pittas and place them on a baking sheet
3. Cook for 8 -10 minutes, turning over halfway through, until crispy and a little browned
4. Set pittas aside to cool
5. Put lettuce, tomatoes, cucumber, onion and tomatoes into a large salad bowl
6. Make the dressing: if you have a pestle and mortar, smash the garlic with the salt until completely crushed.
7. If not, crush with salt on a chopping board then put in a small bowl
8. With the garlic, whisk in the lemon juice, oil and black pepper
9. Break the pittas into pieces directly into the salad bowl
10. Pour over the dressing and toss well
11. Cover and refrigerate for at least 2 hours to let the flavours develop (I make hubby's the night before and he takes it to work the next day)

redpurple onion, tomatoes, cucumber, pitta breads, garlic, lemon, extra virgin olive oil, salt, cilantro, parsley, black olives

Taken from cookpad.com/us/recipes/347549-fattoush-pitta-bread-salad (may not work)