Grilled Fattoush

October 15, 2024

45

medium

6

  • Preheat the Grill:
    • Preheat your grill to high heat.
  • Prepare the Vegetables and Pitas:
    • Halve the zucchinis lengthwise.
    • Cut the bell peppers into large chunks, removing the seeds.
    • Separate the layers of the pitas to create 6 pita circles.
  • Season and Oil:
    • Drizzle olive oil over the zucchini, peppers, and pitas.
    • Season generously with salt and pepper.
    • Roll or toss the vegetables and pitas to ensure an even coating of oil.
  • Grill the Vegetables and Pitas:
    • Place the zucchini and peppers on the hot grill. Cook for 2-3 minutes per side, until grill marks appear and the vegetables are slightly tender.
    • Grill the pita circles for about 1 minute per side, until they are toasted and crisp.
  • Chop the Grilled Veggies:
    • Once the grilled vegetables have cooled slightly, chop them into 1-inch cubes.
  • Assemble the Salad:
    • In a large serving bowl, add your remaining fresh vegetables and herbs (e.g., cucumbers, tomatoes, parsley, etc.).
    • Add the chopped grilled vegetables to the bowl.
    • Break the grilled pitas into bite-size pieces and toss them into the salad.
    • Sprinkle crumbled feta cheese over the top.
  • Make the Dressing:
    • In a small bowl, whisk together ¼ cup of olive oil, the juice of one lemon, cumin, salt, and pepper. Adjust seasoning to taste.
  • Dress and Serve:
    • Drizzle the dressing over the salad when ready to serve. Toss everything gently to combine.
    • Serve immediately and enjoy!
Reviews

Ingredients:

Adjust Servings
1.5cups cucumber
1teaspoon cumin
0.75cup feta cheese crumbled
0.5cup mint fresh, chopped
0.75cup green onions chopped
1cup kalamata olives
1 lemon
0.25cup olive oil
0.25cup parsley chopped
3 pita breads
2 bell peppers red
6servings salt and pepper
1large tomato chopped
4 zucchini

Directions

1.
Preheat the Grill
Preheat your grill to high heat.
Mark as complete
2.
Prepare the Vegetables and Pitas
1. Halve the zucchinis lengthwise. | 2. Cut the bell peppers into large chunks, removing the seeds. | 3. Separate the layers of the pitas to create 6 pita circles.
Mark as complete
3.
Season and Oil
1. Drizzle olive oil over the zucchini, peppers, and pitas. | 2. Season generously with salt and pepper. | 3. Roll or toss the vegetables and pitas to ensure an even coating of oil.
Mark as complete
4.
Grill the Vegetables and Pitas
1. Place the zucchini and peppers on the hot grill. Cook for 2-3 minutes per side, until grill marks appear and the vegetables are slightly tender. | 2. Grill the pita circles for about 1 minute per side, until they are toasted and crisp.
Mark as complete
5.
Chop the Grilled Veggies
Once the grilled vegetables have cooled slightly, chop them into 1-inch cubes.
Mark as complete
6.
Assemble the Salad
1. In a large serving bowl, add your remaining fresh vegetables and herbs (e.g., cucumbers, tomatoes, parsley, etc.). | 2. Add the chopped grilled vegetables to the bowl. | 3. Break the grilled pitas into bite-size pieces and toss them into the salad. | 4. Sprinkle crumbled feta cheese over the top.
Mark as complete
7.
Make the Dressing
In a small bowl, whisk together ¼ cup of olive oil, the juice of one lemon, cumin, salt, and pepper. Adjust seasoning to taste.
Mark as complete
8.
Dress and Serve
1. Drizzle the dressing over the salad when ready to serve. Toss everything gently to combine. | 2. Serve immediately and enjoy!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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