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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The key is chopping the veggies into small pieces. This is what gives the salad such a clean, fresh taste. The small pieces impart juices and flavor. No dressing required. This is good for lunch or as a side dish for dinner. It can be kept in the refrigerator for several days. NOTE: For a Fatoush-type of salad, toast or broil a slice of pita bread; break-up the crispy pieces into the salad. Ingredients:
1 medium green pepper, chopped |
1 medium onions, chopped or 5 green onions, plus tops chopped |
2 small tomatoes, seeded and chopped |
1/3 cup cucumber, seeded and chopped |
1/3 cup black olives, quartered |
1 head lettuce, finely chopped |
2/3 cup pine nuts or 2/3 cup sunflower seeds |
3/4 cup feta cheese |
Directions:
1. Chop the vegetables into small 1/4 inch pieces. Place in a big bowl.
2. Stir in the nuts.
3. Quarter the olives; add to the vegetables.
4. Stir in the crumbled cheese.
5. Chop lettuce into fine pieces; combine with vegetable mixture.
6. Chill several hours before serving.
7. This recipe is flexible. Add or delete vegetables and/or nuts to your liking. Diced zucchini, red peppers, fresh herbs, pumpkin seed kernels can all be used in any combination that appeals to your family.
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