Fattoush

1. 1

   Chop up some pita (this salad should be at least half bread), and toast in the oven, tossing occasionally, until nice and crisp.

2. 2

   Let cool (you can store these croutons, tightly covered, for up to 2 days).

3. 3

   Combine chopped tomatoes, cucumbers, red bell pepper, plenty of chopped fresh parsley and mint, olive oil and lemon juice.

4. 4

   Pack the pita croutons separately, and toss together right before serving.

No nutritional information available.

No additional tips available.