Fattoush Salad

At the popular Middle Eastern place a few blocks from my place, they make a really good Fattoush salad.  Fattoush consists of day-old pitas which are no longer good fresh turned into pita chips, plus chopped romaine, tomatoes, cucumbers, za’atar spice mixture, parsley, and a lemony dressing.  It makes for a nice bowl of differing textures and tangy flavour from the za’atar and lemon.  Plus, it’s easy.

Fattoush
Makes 2 large salads
1/2 head of romaine lettuce, chopped into 1-2″ pieces
1/2 cup chopped and destemmed parsley
1/2 cup chopped tomato
1/2 cup cucumber chunks
2 pitas, cut or torn into bite size pieces
1 tbsp olive oil
Dressing:
1 tbsp olive oil
2 tbsp tahini
2 tbsp lemon juice
Za’atar spice mixture for sprinkling on salads
Salt to taste
Bring your pan with olive oil up to medium-high heat.  Dump the cut pita pieces in and fry, turning frequently, until golden brown on both sides.  When sufficiently browned and crispy, put on a plate lined with paper towel to absorb extra oil.
Mix all dressing ingredients together in a small bowl until completely blended.
Toss the lettuce, parsley, tomato and cucumber together in a large bowl.  Add pita chips and toss some more.  Add a few pinches of za’atar and salt.  Add dressing, and with tongs, ensure everything gets evenly coated.
And done.  Eat!
Oh, and this local vegan bakery, Organic Works, finally opened a storefront.  We went there and got cinnamon buns this week:

Yum!  I still prefer mine, which are more gooey and cinnamony; this was more of a drier bun with about 2 tsp of drizzle.  Still really good, though!  Just not as decadent as mine, more of a breakfast thing.  
– Crystal

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