Grilled Fattoush Salad, a bright and zesty mediterranean dish that is both hearty and healthy!
As I looked out over my container garden this week, a sense of joy filled my heart. I’m no master gardener, mind you, but I can handle a deck-full of herb pots.
I believe a little faith is required for gardening.
Faith after all, is just a deep hope in things unseen. In gardening, one sprinkles tiny seed kernels over the freshly stirred soil. Waters. Then hopes beyond all hope that tomatoes, dill, and basil will emerge.
Yes, there is evidence from previous years that this will be the outcome, but you still have no tangible proof in the moment of planting. You just believe.
Right now, all sorts of summer plans are underway. Picnics, jaunts to the lake, beach trips with relatives, events that require a bathing suit.
This the moment (be it ever so late) I decide we need to incorporate more “dinner salads” into our weekly menu!
A salad is definitely a matter of faith. We hope. We believe, that if enough salad is substituted for starchy side dishes, bathing suit shopping, and the whole summer, will be a better experience.
We act on our faith (or at least I do) and select large salads for our family’s weekly menu. This takes a little adjustment at first, but with enough variation and a little flair, everyone comes around!
Besides faith, variety is the key to sticking with any sort of healthy eating plan.
Salads must be diverse and flavorful, if I don’t want my family to slump into the kitchen, with begrudging sighs at meal time.
I have spent a substantial amount of time finding and creating salads that I think will draw some interest. Grilled Fattoush Salad is a Lebanese dish I stumbled across several years ago.
Grilled Fattoush Salad is a chunky, chop salad mixed with feta cheese and pieces of toasted pita, then tossed with a simple lemon vinaigrette.
Although traditional fattoush is not grilled, I’ve taken to grilling some of the veggies before tossing them in with the salad because it enhances their flavor and appearance. Peppers, for instance, are much sweeter and vibrant looking with a little char.
Grilled Fattoush Salad
- Olive oil
- 4 zucchini
- 2 bell peppers, red and/or yellow
- 3 pita bread pockets
- 1 1/2 cups cucumber, peeled and chopped into ¾ inch cubes
- 1 large tomato, chopped
- 3/4 cup green onions, chopped
- 1 cup pitted or halved kalamata olives
- 1/2 cup fresh chopped mint
- 1/4 cup chopped parsley
- 3/4 cup crumbled feta cheese
- 1/4 cup olive oil
- 1 juicy lemon, squeezed
- 1 teaspoon ground cumin
- Salt and Pepper
- Preheat the grill to high. Half the zucchinis, length-wise. Cut the peppers into large pieces and remove seeds. Separate the layers of the pitas to make 6 pita circles.
- Drizzle olive oil over the zucchini, peppers, and pitas. Then salt and pepper to taste. Roll them around, to make sure they have a good coating of oil. Grill the veggies for about 2-3 minutes per side, until nice grill marks have formed and the veggies are slightly tender. Then grill the pitas, for 30-60 seconds per side, until toasty.
- In a large serving bowl, add all the other veggies, olives, and herbs. Once the grilled vegetables have cooled, chop them into 3/4 inch cubes and add them to the serving bowl.
- Break the pitas into bite-size pieces and add to the mix. Toss the salad and sprinkle the feta over the top.
- Mix 1/4 cup of olive oil and the juice of one lemon in a small bowl. Season with cumin, then salt and pepper to taste. Whisk well. Drizzle over the salad and serve.
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