Fattoush
- pita bread
- chopped tomatoes
- cucumbers
- red bell pepper
- fresh parsley and mint
- olive oil
- lemon juice.
- Chop up some pita (this salad should be at least half bread), and toast in the oven, tossing occasionally, until nice and crisp.
- Let cool (you can store these croutons, tightly covered, for up to 2 days).
- Combine chopped tomatoes, cucumbers, red bell pepper, plenty of chopped fresh parsley and mint, olive oil and lemon juice.
- Pack the pita croutons separately, and toss together right before serving.
pita bread, tomatoes, cucumbers, red bell pepper, parsley, olive oil, lemon juice
Taken from cooking.nytimes.com/recipes/1016737 (may not work)