What can you do with limp kale and pita bread that’s past its prime? Make a delicious lunch or light dinner, of course!
Fattoush is an Arabic bread salad that makes good use of common fresh vegetables and stale or toasted flatbread. The main ingredients usually include lettuce, cucumber, radishes, tomatoes, onion, mint and toasted pita bread tossed with a tart lemon and fragrant olive oil dressing. You can also add black or green olives, red or green bell pepper, parsley, carrots and feta cheese.
In this version, I replaced the lettuce with lacinato kale, massaged with extra-virgin olive oil, lemon juice and a small amount of salt. Then I tossed in the veggies, feta and some red kidney beans for extra protein.
Give it a try! It’s a lovely summer no-cook meal that comes together in a flash. And you’ll never wonder what to do with limp kale or hard pita bread again.
Kale Fattoush with Feta and Kidney Beans
2-3 cups kale, sliced into half-inch ribbons
1 to 1-1/2 Tablespoons extra-virgin olive oil
Juice of half a lemon
Pinch of salt
½ cucumber, peeled and chopped
1 small tomato, cut into chunks
1 oz. feta cheese, crumbled
a few mint leaves, torn (optional)
½ cup red kidney beans, drained and rinsed (substitute with chickpeas or any bean)
1 whole wheat pita pocket, toasted and torn into bite size pieces
Place the kale in a large bowl. Drizzle with olive oil, squeeze on the lemon and sprinkle with a small amount of salt. With very clean hands, massage the kale to break it down a bit.
Add the remaining ingredients and toss with the kale. Serves 1.