Heys folks please bare with me because this is my first time I ever made fatoush. It really is a delightful salad and instead of croutons that this is made of a substance like pita bread. I used whole wheat pocket pita for this only and you will need some zatar to season up the broken bits of toasted pita bread. Sprinkle with 1 pinch of mint and mix.
Take 3 loaves of pita bread and break it in to equal halves and stick it in the toaster. You need to do this 3 times unless if you have a toaster that makes 4 slices of toast but then again you will need to do it one more time then after that. My toaster only makes 2 slices at a time.
Add 1/4 cup of olive oil to the wok or cast iron skillet and take the pita out of the toaster. Let cool and then break in to tiny pieces, in mortar and pestle crush 1 clove of garlic and add the zatar and 4 tbs more of olive oil and fry until it is golden brown and the pieces of pita bread are well coated. Set this aside and make the main part of the salad itself.
Add I head of either iceberg Boston baby lettuce, red leaf lettuce, or endive, 2 cups of arugula, 1/2 cup of carrots julliened, 1 bell pepper of any color or 1 handful of mini sweet peppers, 1 handful of olives, 3 radishes, 4 small cucumbers, cut 1 large tomato in half moon slices or add 1 handful of cherry tomatoes, 1 onion or shallot cut in to half moon slices, 1 handful of mushrooms sliced, 1 avacado sliced.
Add the toasted pita chips coated in olive oil and zatar and mix. Serve with either balsamic vinegar and olive oil or lemon dressing.
