Fattoush? Yes, Fattoush. Sort of. Could I call this Minnesotan Fattoush, since I did not make it with a pita and enjoyed it with bottled dressing?
I can’t bring myself to do it. It just seems offensive to take something that’s real, and make it something else, that’s not what it really is, and call it what it’s not, because you’re using its real name. So, Greek Salad it is.
I found the original Fattoush recipe on the delicious blog called eat. drink. and be merry.
Which I have been doing, and will continue to do, thank you very much!
This Greek salad is made with fresh spinach, tomatoes, cucumbers, banana peppers, parsley, feta cheese, and homemade paprika croutons. Yum!
- 1 cup spinach
- 1/2 cucumber, peeled and diced small
- 1/2 tomato, chopped
- 2 tbs. fresh parsley, finely chopped
- a few banana pepper slices, chopped
- 2 tbs. feta cheese
- 1 serving of bread (ciabatta or sandwich bread)
- 1/2 tbs. butter, melted
- 1 teaspoon smoked paprika
- olive oil, balsamic vinegar, and/or Greek dressing
- Mix the paprika into the melted butter. Pour bread cubes and combine with butter mixture. Spread onto baking sheet and bake for 8-10 minutes at 400 degrees. While still hot, sprinkle with coarse sea salt.
- Put all ingredients in a bowl and mix together, including croutons. Drizzle with olive oil, balsamic vinegar, or Greek dressing. I used Seeds of Change Roasted Red Pepper Vinaigrette. Yum.
- Calories: 266
You know a salad is a sure sign of good things to come. Namely, desserts!