Everything about lunch today said summer – freshly baked tilapia and fatooush salad. YUM!
Fattoush Salad
- 1/2 cup olive oil
- 3 tbsp lemon juice
- 2 cups tomatoes, diced
- 2 cups cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup green onions, diced
- 2 tbsp mint (fresh), chopped
- 2 tbsp parsley (fresh), chopped
- 4 cups romaine lettuce, loosely packed
Make dressing by blending olive oil and lemon juice. Season with salt and pepper. Toss Toss veggies, parsley and with a little vinaigrette. Toss with romaine to blend.
Recipe courtsey of You’ve Got Supper – check them out!
I love fattoush, but I am accustomed to having toasted pita chips in it.
It should have toasted pita chips in it, but I forgot them. It still turned out nicely – thank goodness! I found it worked very well as a side salad to the fish.
(Not to mention that it's so blazing hot, we didn't really want a starch…sometimes "forgots" are a good thing!)
Yummy!!!