I really like bread salads. They're a great way to showcase fresh vegetables. Panzanella is the bread salad that I make most often; it requires a hearty, rustic loaf, which I don't always have on hand. Fattoush is a bread salad made with fried or toasted pita bread. Traditionally fattoush is a salad of pita with parsley, tomato, onion and herbs. To make life easier, I used bagged pita chips in my salad, but feel free to toast stale pita bread or lavash and use it instead.
This salad is great for brown-bagging if you keep the pita, dressing and the rest of the ingredients apart until mealtime. I added a chopped hard-boiled egg to the salad to add more protein and make it a little more filling but feel free to omit it if you prefer.
The fattoush formula is very adaptable to whatever's in the pantry. It's a great "sponge" for bits of leftover cooked and raw vegetables. I like the pita to be about 1/3 of the total salad, but you should feel free to find your own perfect ratio of pita to vegetables. —Savorykitchen
1 generous serving
salt & pepper
finely chopped chives, optional
torn lettuce leaves
chopped fresh tomato
bacon slices, cooked
finely chopped shallot
hard boiled egg, cut into chunks
pita chips, crushed lightly
In This Recipe
Make the dressing by combining the lemon juice, olive oil, mustard and chives in a small jar. Shake to combine and season to your taste with salt & pepper. Set dressing aside.
Combine the lettuce, tomato, bacon, shallot and egg.
To make this salad brown bag ready: put the vegetable mix into a 3-4 cup plastic container. Place the pita chips into a small container or bag and nestle them on top of the vegetables. Put your dressing into the same bowl. Seal up the big bowl and there's your salad kit for lunch.
When ready to eat, shake the dressing jar again to combine the ingredients well. Combine the vegetables with the pita bread and then toss with dressing (When I'm at work, I put the lid back on the big container and shake to combine everything well). Season to taste with salt & pepper. I like this salad best when the pita is still crunchy, but you may prefer letting the salad sit a few minutes to soften the pita.