My Favorite Salad with Bright Mediterranean Vinaigrette

MAKES 6 SERVINGS • PREP TIME: 15 minutes • COOK TIME: not applicable

I love this salad. I dream about this salad. It’s a variation on fattoush, a fabulously named Mediterranean salad. This is the freshest, cleanest salad I can imagine. It’s like Nautilus for the taste buds: the sweetness of fresh tomatoes, a starburst of fresh mint and parsley, creamy cheese, salty olives, crispy pita chips, and crunchy lettuce . . . like I said, it’s a workout for the palate. Like most workouts, you’ll feel wonderful after you eat it.
 
2 pitas

Dressing

1 1/2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1 teaspoon brown rice vinegar
1/4 teaspoon ground cumin
1/4 teaspoon sea salt

Salad

6 to 8 cups romaine hearts, roughly chopped
1 English cucumber, peeled, seeded, and cut into small pieces
1 pint cherry tomatoes, halved
3 to 4 ounces organic feta cheese
1 cup kalamata olives, pitted and halved lengthwise
1/4 cup chopped fresh mint
1/4 cup chopped fresh flat-leaf parsley

Preheat the oven to 350°F. Cut the pita into quarters, split into layers, and place on a sheet pan. Bake for 8 to 10 minutes, until golden. Remove from the oven and cool.

To make the dressing, combine the lemon juice, olive oil, vinegar, cumin, and salt in a small bowl. Whisk to incorporate. Set aside until ready to use.

In a large salad bowl toss the romaine hearts with the dressing. Top with the cucumber, tomatoes, feta, and olives. Sprinkle with the mint, parsley, and broken pita chips.

Toss the salad at the table and serve onto individual plates.

Reprinted with permission from One Bite at a Time: Nourishing Recipes for Cancer Patients and Their Friends Copyright © 2008 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

To print, press the printer icon below