Anyone eat Fatoush salad? It’s that delicious bit of crunchy pita that satisfies your craving for extra bread and fresh vegetables, sitting in an acidic-flavored dressing, with a bit of middle eastern influence. I love it. Working with what I have, I decided that this would be some of the flavors I’d like to achieve. But seeing as though I didn’t have the classic ingredients (cucumbers, tomatoes, red onions)–um someone needs to get to the grocery store!–I made something that could remind me of the salad. I’m always looking for new ways to eat vegetables, and this gave me some great inspiration. So here’s a bit of a fatoush-inspired, delicious, seemingly summer salad, seeing as it’s over 90 degrees where I live right now. Summer came very quickly in California this year.

Arugula and Toasted Pita Salad with Tomato Red Wine Vinaigrette

1 large pita, toasted crispy and crumbled
2 cups arugula
1 large romaine heart, chopped
6 green olives, sliced
1 large carrot, chopped oblique
5 pepperoncini, sliced (or fewer if you’re not a big fan)
¼ green pepper, minced
1 teaspoon of shredded pecorino cheese or Parmesan

Dressing
¼ cup red wine vinegar
3 tablespoons tomato juice
2 tablespoons extra virgin olive oil
1 small lemon wedge, juice squeezed
1 tablespoon honey
2 tablespoons chopped parsley
Salt and pepper
Small pinch garlic powder

Cut all ingredients and place in a large bowl.
Make dressing in a small bowl by combining all ingredients and mixing well. Dressing should be acidic with a slight sweet finish.
Combine salad with enough dressing to your liking and lastly, toss in pita crumbles.

Enjoy!

Cheers

-Unrivaledkitch