Tomato, Cucumber & Pitta Fattoush Salad Recipe

Ingredients

2 garlic cloves
2 pitta breads
1 tsp dried oregano
250g cherry vine tomatoes
1 little gem lettuce
1 cucumber
A handful of mint
A handful of flat leaf parsley
2 tbsp balsamic vinegar
1 lemon

Prep: 15 mins | Cook: 10 mins

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Method

1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Peel and grate the garlic cloves. Tear the pitta breads into bite-sized chunks and add them to a roasting tin. Scatter over the dried oregano. Spread half the grated garlic on top of the pitta breads. Drizzle over 1 tbsp olive oil. Season with salt and pepper. Toss well to mix. Slide the roasting tin into the oven and bake for 8-10 mins till golden brown and crispy.

2. Meanwhile, halve the cherry tomatoes and add them to a large salad bowl. Trim the lettuce and shred the leaves. Peel the cucumber, then halve it lengthways and roughly chop it. Add the lettuce and cucumber to the bowl.

3. Pick the mint leaves off the woody stalks and finely slice them. Finely chop the parsley stalks and leaves. Add them both to the bowl and the veg. Toss to mix.

4. Add the remaining grated garlic to a small bowl. Finely grate in the zest from the lemon. Squeeze in the juice from half the lemon. Pour in the balsamic vinegar and 2 tbsp olive oil. Season with a pinch of salt and pepper and whisk to combine.

5. When the pitta breads are golden, remove them from the oven and transfer them to the bowl with the veg. Drizzle over the dressing and toss well to mix. Taste and add more salt, pepper or lemon juice, if you think it needs it.

6. Divide the salad between 2 bowls and serve straight away.