Greek Fattoush Salad
Rosemary & Olive Oil
  1. 1 package NEAR EAST® Rosemary & Olive Oil Quinoa Blend, cooked
  2. 1/2 cup yellow tomatoes, large dice
  3. 1/2 cup cucumber, peeled, seeded and large dice
  4. 1/2 cup garbanzo beans, canned, drained
  5. 1/2 cup feta cheese, large dice
  6. 1/2 cup curly parsley, rough chopped
  7. 2 tablespoons lemon juice, fresh squeezed
  8. 1 teaspoon garlic, minced
  9. 1/2 cup Stacy's Simply Naked® Pita Chips, broken
  10. 1/4 teaspoon salt
  11. 1/4 teaspoon white pepper
  12. 2 tablespoons olive oil
Preparation Instructions
  1. Cook NEAR EAST® Rosemary & Olive Oil Quinoa Blend according to instructions on the box.
  2. In a 4 quart mixing bowl, combine cooked quinoa blend, tomatoes, cucumber, garbanzo, feta, parsley and pita chips.
  3. In a 1 quart mixing bowl, whisk together lemon juice, garlic, salt, pepper and olive oil.
  4. Pour vinaigrette over contents of salad and toss gently.
  5. Hold salad up to 4 hours before serving.
Cooking Notes
Fattoush belongs to the family of dishes known as fattat (plural) or fatta, which are made in the Levant by Arab cooks using stale flatbread as a base, seasonal produce, mixing different vegetables and herbs according to taste, while making use of pitas that have gone stale. The vegetables are cut into relatively large pieces. Sumac is usually used to give fattoush its sour taste but we are using lemon juice instead and adding a bean and sharp cheese to round out the dish. You might also serve this with roasted green beans and almonds or you could stuff this into a pepper and bake then serve a fruit cobbler for dessert.