Fattoush with Queso Fresco

Cucumbers are grown and eaten the world over, including in the Middle East.  This recipe might seem similar to a Greek Salad, but it with lots more fresh herbs and spices.

Preheat the oven to 350. In a small bowl, combine 1/3 C. olive oil with 4 t. zatar spice powder.  Brush the oil over the entire surface of two 6″ pita breads, then tear them into small pieces.  Arrange on a cookie sheet and bake until crisp, 12-15 minutes, tossing once.

Make a dressing with 3 T. lemon juice, 2 t. honey, 1 t. zatar powder and 3 T. olive oil plus salt and pepper to taste.

Very thinly slice red onion to make 1 C.  Toss with 1 T. lemon juice.

Dice ripe tomatoes to make 1 C.  Toss with salt.

Cut 1-2 Painted Serpent cukes into 1 inch pieces, then cut the pieces lengthwise into strips.  You want about 2 C.

Separate the leaves of 1 small head of Romaine lettuce, then wash and spin dry.  Tear or cut into bite-sized pieces.

Wash and chop cilantro to make 1 C.

Wash and chop parsley to make 1 C.

Wash 1/2 C. dill and tear into pieces.

Wash 1/2 C. mint leaves and tear roughly.

Toss the vegetables and herbs with the dressing.  Toss with the toasted pita and 4 ounces Queso Fresco or Feta cheese.

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