Nutrients per serving
- Protein: 6.0 grams
- Fat: 15 grams
- Carbohydrates: 29 grams
- Calories: 260
- High source of Fibre
Greenhouse Tomatoes
Fattoush
This chunky Lebanese salad made with toasted pita bread highlights fresh garden vegetables.
Preparation Time:
10 minutes
Cooking Time:
Baking Time: 10 minutes
Servings: 6 to 8
Cooking Time:
Baking Time: 10 minutes
Servings: 6 to 8
Ingredients:
- 3 whole wheat pita bread
- 2 tbsp (25 mL) extra-virgin olive oil
- 2 tbsp (25 mL) minced fresh Ontario Parsley
- 1/3 cup (75 mL) extra-virgin olive oil
- 3 tbsp (45 mL) lemon juice
- 1 tbsp (15 mL) Ontario Liquid Honey
- 3 cloves Ontario Garlic, minced
- 1 head Ontario Romaine Lettuce, torn into pieces (about 8 cups/2 L)
- 1 small head Ontario Leaf Lettuce, torn into pieces (about 6 cups/1.5 L)
- 2 cups (500 mL) coarsely chopped Ontario Parsley (about 1 large bunch)
- 1 cup (250 mL) Kalamata olives, pitted and chopped
- 1/2 cup (125 mL) Ontario Mint Leaves, coarsely chopped
- 1 Ontario Greenhouse Cucumber, cubed
- 4 Ontario Tomatoes, cut into thin wedges and halved crosswise
- 5 Ontario Green Onions, thinly sliced
- 2 Ontario Sweet Green Peppers, coarsely chopped
- 1 Ontario Sweet Red Pepper, coarsely chopped
Salt and pepper
Salad:
Salt and pepper
Preparation:
On large baking sheet, brush both sides of pitas with oil. Sprinkle with parsley; season with salt and pepper to taste. Bake in 375°F (190°C) oven until crisp, turning once, about 10 minutes. Let cool. Break into pieces.
Salad: In large bowl, whisk together oil, lemon juice, honey, garlic, and salt and pepper to taste. Add romaine, leaf lettuce, parsley, olives, mint, cucumber, tomatoes, green onions, green peppers and red pepper; toss to coat. Add pita pieces. Serve immediately.
