Toast the pita ahead but mix up the salad at the last minute or you’ll end up with a soggy disappointment This salad was inspired by the Middle Eastern salad fattoush.
1 whole wheat pita breads, in bite-size pieces
2 cloves garlic, peeled
1/8 teaspoon salt
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil and Freshly ground pepper
1/2 can pinto or navy beans drained, and rinsed,
1 cup ( 2 large) diced plum tomatoes
1 cucumber, peeled, diced
1 cup sliced romaine lettuce
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint
Spread pita pieces on a cookie sheet and bake at 400 degrees F until crisp and beginning to brown, five to seven minutes, then cool. Mash garlic and salt in a salad bowl with the back of a knife or a spoon until it becomes a paste. Add lemon juice and whisk to blend. Add oil in a slow, steady stream, whisking constantly. Season with pepper. Combine beans, tomatoes and cucumber in the bowl. Add pita, lettuce, feta, parsley and mint, tossing to mix. Season with pepper to taste. Serve at once
I took a shortcut and used our favorite Italian Dressing.