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. <br /> <br />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. <br /> <br />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.

Share: