Fattoush!

We all know we have to eat salads, but sometimes it's really hard to get excited about a bunch of leaves. Fattoush, a Lebanese bread salad, is a good way to have your daily dose of veggies, while keeping you interested enough to finish it! We love the version from Mark Bittman's app "How to Cook Everything"  and added our own touches to suit our tastes.

This salad is only as good as its ingredients, so try to find the best product for the best results. If you plan on having leftovers, do not dress the whole salad or toast all the pita, only what you plan on eating that night.

Prep time: 20 minutes
Cook time: 5 minutes (to toast your pita)

Ingredients:
Salad:

• 6 inch whole wheat pitas, cut into strips or wedges
• 1/4 cup chopped fresh parsley
• 2 vine ripened tomatoes (medium ripe). chopped and seeded
• 1 medium cucumber, diced and seeded
• 1 red bell pepper, chopped and seeded
• Choice of greens (romaine works well, or a spring mix)
• pinch of salt

Vinaigrette:

• 1/2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• salt and pepper

Combine the parsley, tomato, cucumber, bell pepper, salt and greens in a large bowl. Set aside.

To make the dressing, whisk the olive oil, red wine vinegar, salt and pepper until it forms a creamy mixture. Store it in your favorite dressing dispenser. If you plan to refrigerate it, be sure to mix it and bring it to room temperature before using.

Add your toasted pita to the greens mixture, pour the dressing and toss!