Spicy Pita Salad

Wow, I didn’t realize that falafel was such a love it or hate it kind of thing!   Well, this is Mediterranean inspired too, but you don’t need falafel to enjoy this salad!

I really adore Rachael Ray.  I know some people find her annoying, and secretly so do I.  But in the good way.  I think she’s adorable, but maybe a little too perky.  A lot of her recipes just aren’t for me, but some of them can’t be beat.  This is one of those.

A fattoush salad is a salad with bits of torn bread or pita thrown in.  The pita gets soggy and delicious, and mixes right in perfectly.  I’ve seen similar ideas in different cultures, such as fit fit in Ethiopian cuisine.  It makes sense really, because croutons are pieces of bread, right?

I like to make this with whole wheat pitas, just because I like to tell myself if it is whole wheat, it is automatically healthy (kind of like how oatmeal cookies are healthy b/c they have oatmeal, and clearly all vegan desserts are healthy too!).  You could probably use more, or less.  You could cut them, but I like to tear them into lots of little pieces and spread them out on a cookie sheet.  It keeps it rustic looking, plus ripping it up gets out a little frustration, so that’s an added bonus.

I make a really simple spice blend to put over the pitas.  It’s just

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon grill seasoning
• 1 teaspoon dried oregano
• 1 teaspoon paprika

Spray the pitas with some non stick spray, and sprinkle the spice blend on top.  Give the cookie sheet a little shake to spread out the spices and put into a 400 degree oven for about 10 minutes.  The pitas will start to get crispy and golden.

By the way, I often make pitas this way just for snacking.  They are fantastic in hummus (what isn’t?) and any other dip you can think of!

While the pitas are cooking, I start the salad.  First comes the dressing:

• Juice of 2 lemons
• 1/3 cup EVOO
• 1 clove garlic, grated
• salt and pepper

These are all combined in the bottom of a salad bowl, and then I throw the veggies on top.  I used a green bell pepper, a red bell pepper, red onion, and 2 beefsteak tomatoes, but have used all different kinds of vegetables, based on what was in the house.  I just chop the veggies into bite sized pieces and throw them into the bowl.

I also throw about a half cup of chopped flat leaf parsley and chopped mint leaves on top (using my kitchen shears).

Toss this all together, then throw the pita chips on top.  I also throw whatever spices are left on the cookie sheet in here too.  Toss a little more, and enjoy!

This is really good with falafel and some hummus thrown on top!

This is especially good the next day.  The flavor really meld together and get so yummy, plus the pitas are soggy and delicious!

Don’t forget about my Wusthof giveaway!

What’s your favorite kind of salad?  Do you like salad for an appetizer or as your meal?