Green Salad with Toasted Pita and Dates

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This time of year I crave salads with fresh produce but after a while I burn out and start looking for different variations.  I thought about making my Fattoush Salad but ended up swapping out the tomatoes and cucumbers for dates, almonds and onions.  The result was a salad full of bright flavors and a fun chewy/crunchy texture. 

Fattoush, Toasted Pita

  •  1 tablespoon plus 1 teaspoon, divided Za'atar
  • 3 oz. Medjool dates, pitted and quartered lengthwise
  • 1/4 medium red onion, sliced thin
  • 1 tablespoon red or white wine vinegar
  • 2 tablespoons olive oil, divided
  • salt to taste
  • 2 pita shells, torn into 1 to 1 1/2 inch pieces
  • 2 tablespoons butter
  • 1/2 cup sliced or slivered almonds
  • 2 tablespoons fresh squeezed lemon juice
  • 1 7 oz. bag or box of Spring Mix or 50/50 baby greens and spinach

Combine dates and onion in a small bowl with the vinegar and a pinch of salt to taste. Set aside. Over medium heat melt butter and 1 tablespoon of olive oil in a saute pan. Add the pita pieces and stir constantly until brown, about 4-5 minutes. Add the sliced almonds and 1 Tablespoon Za'atar then stir for 2 minutes. Remove from heat.

Whisk together the fresh lemon juice with remaining olive oil and Za'atar Seasoning.  I like to wait to mix the salad until just ready to serve so the greens remain fresh and the pita stays crisp.  When ready to serve, place the greens, pita pieces and the onion and dates in a large bowl and toss to combine. Add the dressing and toss again.


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