Much like the banana coffee cake from yesterday, I'm pulling out another remake from the archives. Even though 90% of the food I make it brand new, it's sometimes fun to have one of our favorites again. Most I don't repost, but the ones from three years ago deserve another chance in the spotlight, especially since only five or ten of you were reading back then!
We love grilled salads in the summer. Last summer it was all about the grilled vegetable salad with balsamic vinaigrette. This one isn't too far a cry from it, with many overlapping ingredients: tomatoes, zucchini, kalamata olives, green onions, and feta, to name a few. They both include a mix of grilled (hot) foods and cold, making for an interesting sensation. If you don't like the mystery of not knowing if your bite will be hot or cold, just allow all ingredients to cool and serve cold or at room temperature.

Depending on how hungry you are, this is great on its own, or served alongside chicken or, in our case, open faced sandwiches. Break out that grill for more than just burgers and brats!!

One Year Ago: Spicy Squash Pickles
Two Years Ago: Bacon Bourbon Caramel Corn
Three Years Ago: Spinach and Artichoke Pasta with Faux Alfredo


Grilled Fattoush
from The Sweets Life archives, as seen on A Spicy Perspective
*serves 4-6

Ingredients:
-olive oil
-3-4 large zucchini
-2 bell peppers (red or yellow)
-3 pita breads
-1 large cucumber, peeled and chopped into small cubes
-1 large tomato, chopped
-3/4 cup green onions, chopped
-1 cup pitted and halved kalamata olives
-1/2 cup fresh mint, chopped
-1/2 cup fresh parsley, chopped
-3/4 cup crumbled feta cheese

for the dressing
-1/4 cup olive oil
-juice from 1 lemon
-1 tsp cumin
-salt & pepper, to taste

Directions:
1. Heat grill to high. Cut the zucchinis in half (length-wise) and cut the bell peppers into large chunks. Separate the pitas in half so that there are 6 pieces total. Brush everything with olive oil and season with salt and pepper.
2. Grill the zucchini / peppers until slightly charred and tender. Grill pitas for approximately 1 minute.
3. Mix remaining vegetables and herbs in a large bowl. Cut zucchini and bell-peppers into small pieces and add to bowl with remaining vegetables. Cut pitas into small, one-inch pieces and add to bowl. Sprinkle with feta cheese.
4. In a small bowl, whisk together olive oil, lemon juice, and cumin. Season with salt and pepper. Pour over salad. Toss, and serve immediately.