fattoush

The measurements on this one are a bit generalized because I didn't measure. I'm guessing here. But it's my favourite middle eastern salad. I think I like it more than tabouleh.

3 toasted pitas (broil in oven until crunchy) broken into bite sized pieces
2 diced tomatoes (or 4 diced roma tomatoes)
1 bunch chopped fresh parsley
3 or 4 green onions
1/4 each red, yellow, orange peppers
romaine lettuce
3 garlic cloves
3/4 cup lemon juice
1/2 cup olive oil
2 tbsp salt
1 tbsp fresh ground pepper
2 tbsp dried mint

Chop parsley, pitas, tomatoes, peppers, lettuce into bowl.
In a smaller bowl, mix the lemon juice, olive oil, spices. Squash the garlic with the flat of a large knife before chopping it if you do not have a garlic zester. I recommend getting a garlic zester. (HINT: Jen wants a garlic zester for Christmas!) Make sure the garlic is submerged in the liquid as soon as it is chopped. It must not oxidize. Same goes for the onion. Chop it small and submerge it immediately. This will keep the onion from going bad in the fridge after a day. Yes, you too can keep your Fattoush in the fridge for a week before it goes horribly horribly wrong.

Mix dressing with vigour and pour over salad. Toss and serve. It's best served warm - while the pita is warm and crunchy - but it's also good after a couple days in the fridge. I wouldn't keep it more than a week in the fridge.

Enjoy!