Grilled Fattoush

Photo: Sommer

Ingredients

Olive oil

4 zucchini

2 peppers, red and/or yellow

3 pita breads

1 1/2 cups cucumber, peeled and chopped into ¾ inch cubes

1 large tomato, chopped

3/4 cup green onions, chopped

1 cup pitted or halved kalamata olives

1/2 cup fresh chopped mint

1/4 cup chopped parsley

3/4 cup crumbled feta cheese

1/4 cup olive oil

1 juicy lemon, squeezed

1 teaspoon cumin

Salt and Pepper

Preparation

Preheat the grill to high. Half the zucchinis, length-wise and cut the peppers into large chunks and remove seeds.

Separate the layers of the pitas to make 6 pita circles.

Drizzle olive oil over the zucchini, peppers and pitas and salt and pepper them. Roll them around, to make sure they have a good coat of oil. Grill the veggies for about 2-3 minutes per side, until nice grill marks have formed and the veggies are slightly tender. Then grill the pitas, for 1 minute per side, until toasty.

In a large serving bowl, add all the other veggies and herbs.

Once the grilled veggies have cooled, chop them into ¾ inch cubes and add them to the serving bowl.

Break the pitas into bite-size pieces and add to the mix. Toss the salad and sprinkle the feta over the top.

Mix ¼ cup of olive oil and the juice of one lemon in a small bowl. Season with cumin, salt and pepper and whisk. Drizzle over the salad when ready to serve! Serves 4-6.