This traditional Mediterranean bread salad uses pita; experiment with leftover whole wheat, French, or sourdough bread cut into cubes and toasted before tossing with the other ingredients.
• Prep time: 5 minutes
• Cook time: 25 minutes
• Yield: Serves 4
• 1 tbsp olive oil
• 1 1/2 tsps bottled minced garlic
• 3/4 tsp salt, divided
• 1 pound pork tenderloin, trimmed and cut into 3/4-inch cubes
• 2 (7-inch) pitas
• 3 cups chopped tomato
• 1/2 cup chopped green onions
• 1/3 cup chopped fresh mint
• 1 tbsp balsamic vinegar
• 1 tsp lemon juice
• 1 cucumber, peeled, quartered lengthwise, and sliced into 1/4-inch pieces
• 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
- Preheat oven to 400°.
- Heat oil in a large nonstick skillet over medium-high heat. Combine garlic, 1/2 teaspoon salt, and pork, tossing well to coat. Let stand 5 minutes.
- Arrange pitas in a single layer directly on oven rack. Bake at 400° for 5 minutes or until crisp; transfer to a wire rack.
- While pitas bake, add pork mixture to pan; cook 5 minutes or until done, stirring frequently. Place pork mixture in a large bowl. Stir in remaining 1/4 teaspoon salt, tomato, onions, mint, vinegar, juice, cucumber, and peppers. Break the toasted pita bread into bite-sized pieces. Add pita pieces to pork mixture; toss to combine.
This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pork-fattoush