ADVERTISEMENT
- Real Recipes from Real People -

Recipe: Fattoush

Misc.
recipelink.com Chat Room Recipe Swap
From: larry,.sc

Fattoush

Two cups vine ripe tomatoes, large dice
1 red onion, small julienne
1 seedless cucumber, scored and thinly sliced
1/2 cup nicoise or kalamata olives, pitted
1/4 cup freshly chopped parsley
1/4 cup best quality extra virgin olive oil
juice of two lemons
salt and pepper to taste
3 pita, cut into pieces and toasted

Toss together everything but the bread in a bowl and marinate for twenty minutes

Add the pitas; toss and serve immediately

Rare grilled tuna, chicken breast, or shrimp turn this salad into an entree. Great for parties.
MsgID: 314382
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-05-15
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (19)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Turkey-Spinach Salad with Citrus Poppy Seed Dressing
  • TURKEY-SPINACH SALAD 8 ounces fully cooked turkey breast 8 cups torn cleaned spinach leaves, stems removed 3 oranges, peeled, sectioned, and seeded 2 grapefruit, peeled, sectioned, and seeded 3/4 cup halved cucumb...
  • Steak Kabobs and Wild Rice with Mushrooms
  • STEAK KABOBS AND WILD RICE WITH MUSHROOMS 1 pound boneless beef round tip steak, cut 1-inch thick 1/2 small red onion, cut into 3/4-inch wedges 1 small yellow summer squash, cut lengthwise in half then crosswise int...
  • Some Like It Hot Cheese Ball
  • SOME LIKE IT HOT CHEESE BALL 4 oz cream cheese, room temperature 2 cups grated cheddar cheese, room temperature 1 tbsp milk 1 tbsp grated onion 1 tbsp Worcestershire sauce 2 tbsp minced seeded jalapeno pepper 2 tbsp m...
  • Pizza Stone Hints
  • I have used a stone for years and years. I just put it in the oven as it's heating up to 450°. This is when I cut up all the meat, grate cheese, etc. When I bring it out I set the stone on top of an oven mitt on my co...
  • Rice Tabbouleh (using cooked rice)
  • RICE TABBOULEH 3 cups cooked rice 1 cup chopped, Italian flat-leaf parsley 3/4 cup chopped cucumber 3/4 cup chopped tomato 1/4 cup minced mint leaves 1/4 cup olive oil 1/4 cup lemon juice 1/2 teaspoon salt 1 teaspoon...
ADVERTISEMENT
  • Giada's Strawberry-Mint Omelet (serves 2-3)
  • STRAWBERRY-MINT OMELET "While adults appreciate this slightly sweet twist on an otherwise savory omelet, this was actually one of the first ways I got Jade to eat eggs for breakfast. She's a strawberry girl and will t...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Fattoush
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!