Insalata’s Fattoush Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt and pepper
- 1/4 cup fresh lemon juice
- 1 tablespoon rice wine vinegar
- 2 ounces olive oil
- 3/4 cup vine-ripened cherry tomatoes halved
- 3/4 cup english cucumber peeled, seeded and diced in 1/4 inch cubes
- 1/4 cup red onions thinly sliced, about 1/2 of a small red onion
- 1/4 cup fresh cilantro finely chopped,(about 1/2 a bunch)
- 1/4 cup fresh mint finely chopped,(about 1/2 a bunch)
- 6 cups hearts of romaine lettuce (about 3 hearts), torn roughly by hand
- 2 pieces pita bread
- 2/3 cup sheep’s milk feta cheese
- 1/4 cup kalamata olives about 12 olives
- 1 teaspoon garlic finely chopped,(about 1-2 cloves)
- 3/4 teaspoon cumin toasted and freshly ground (see below)
- 5 ounces extra virgin olive oil
- Carbohydrate 4.12475333653541 g
- Cholesterol 0 mg
- Fat 33.7917096584201 g
- Fiber 0.899347934520553 g
- Protein 0.611668958833477 g
- Saturated Fat 4.66589552877688 g
- Serving Size 1 1 side dish (104g)
- Sodium 65.7778343627818 mg
- Sugar 3.22540540201486 g
- Trans Fat 0.954767599825682 g
- Calories 315 calories
To make the pita chips, preheat oven to 350°. Trim edges off of the pita, keeping a circle shape, so that the pita can be split into two halves. Cut each half into 6 triangles and arrange on a baking sheet. Toast for approximately 12 minutes, or until the pita chips crisp up and are golden brown. Turn baking sheet halfway through baking. Set aside and cool. Break the chips into large pieces. To make the vinaigrette, in a small saucepan over medium-heat, toast cumin until aromatic and light brown, approximately 3 minutes. Toss occasionally to prevent burning. Let cool and set aside. Grind in a spice grinder until cumin becomes almost like powder. In a medium bowl, whisk together the garlic, lemon juice, rice wine vinegar, cumin, extra virgin olive oil and olive oil. Season to taste with generous amount of salt and black pepper. Set aside. To serve, toss romaine hearts, cherry tomatoes, feta cheese, mint, cilantro, red onions and olives with the vinaigrette in a large bowl, making sure that the leaves are well coated with the vinaigrette. Divide the salad among 6 chilled salad plates. Serve immediately.
