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Fattoush Salad with Zahtar

August 21, 2015

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Cut the peppers and cucumbers into bite-sized pieces and combine with all the other salad ingredients in a large bowl.

6a00d83451fa5069e20120a5d91a2e970b

Directions

Cut the peppers and cucumbers into bite-sized pieces and combine with all the other salad ingredients in a large bowl.

In a small bowl, whisk together all the dressing ingredients.

Preheat oven to 325 degrees F. Tear or cut pitas into chip-sized pieces. Brush each chip with olive oil and sprinkle with Zahtar. Bake for 10 minutes or until golden brown. Let cool.

When ready, add half of the dressing to the salad and toss to coat. Add more dressing as desired. Spoon onto plates and crumble pita crisps over the salad.

Ingredients

Salad:

2 red bell peppers

2 medium cucumbers

3 cups grape tomatoes, halved

1 large red onion, thinly sliced

3 green onions, thinly sliced

1 cup flat-leaf parsley, roughly chopped

1 cup mint, roughly chopped

4 Tablespoons Zahtar

Dressing:

1/4 cup extra virgin olive oil

1/4 cup freshly squeezed lemon juice

Zest of 1 lemon

1 Teaspoon agave nectar

2 cloves garlic, pressed or minced

sea salt

black pepper

Pita Chips:

5 large pitas

2 Tablespoons Zahtar

Olive oil

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