[1] These ingredients create a special sandwich (photo #7), hearty and layered with flavor (photos #1,, #3, and #6 © Chabaso Bakery).

[2] You can get a smoked tenderloin at specialty beef markets or online, like this beauty from Miillers Meat Market (photos #2 and #4 © Miillers).

[3] Chabaso’s ciabatta loaf.
 

[4] You can purchase ready-made cream sauce, but it takes two minutes to mix your own fresh batch.

[5] Get a jar of prepared horseradish and mix it with your choice of sour cream or Greek yogurt to make your own horseradish sauce (photo © Bubbies Fine Foods).

Smoky, spicy, and fresh—this smoked tenderloin sandwich on ciabatta bread (photos #1 and #6) layers has a topping of Caprese salad and a spicy horseradish sauce.

Big thanks to Chabaso Bakery for sharing this with us. It was created by Cooking With Riccis.

The recipe follows, but first:

> The different types of sandwiches: a photo glossary.

> The history of the sandwich.

> The year’s 25+ sandwich holidays.

> The history of ciabatta bread is below.

> The history of bread.

> The different types of bread: a photo glossary.

> The year’s 20 bread holidays.
 
 
RECIPE: SMOKED TENDERLOIN CAPRESE SANDWICH

This recipe uses smoked beef tenderloin for an added layer of flavor (photo #2). It can be purchased from specialty meat markets, online retailers, and some high-end grocery stores.

If you can’t obtain it—or if you aren’t into smoked foods—you of course can use regular tenderloin, other sliced steak, or even deli-sliced roast beef.

We adapted the recipe slightly, using the basil of a Caprese salad instead of the specified microgreens. You can optionally add microgreens as a garnish. Or, if you’re able to find basil microgreens, use them instead of the basil.

We also added mozzarella cheese, to make the topping an authentic Caprese salad.

The Riccis sandwich uses Chabaso’s Olive Oil Ciabatta loaf, which is available at various markets, including Foodcellar Market, Foodtown, Price Rite, Weis Markets, and some Whole Foods locations.

For online ordering and delivery, head to Instacart or Mercato.

Thanks to both for the recipe. It was a big it, with a side of mixed olives with sweet gherkins and/or cornichons (photo #8).
 
Ingredients For 4 Hearty Sandwiches

 
Plus: If you have long toothpicks, they may come in handy to hold the sandwich together.

Preparation

1. MAKE the horseradish cream. In n a small bowl, mix the horseradish sauce, sour cream (or Greek yogurt), and chives. Season with salt and pepper to taste.

2. PREPARE the bread. Slice the ciabatta loaf horizontally. Toast lightly if desired, for extra crunch.

3. LAYER the sandwich. Spread a generous amount of horseradish cream on both halves of the bread.

4. BUILD the stack. Add smoked beef tenderloin slices to the bottom half, then layer with the optional sliced mozzarella, the tomato slices, and the fresh basil or microgreens.

5. FINISH. Drizzle the tomatoes/basil lightly with olive oil (optional), close the sandwich, slice, and serve immediately.
 

[7] Take a big bite!

[8] To serve on the side: mixed olives and cornichons or sweet gherkins (photo © Shop Galil).

Ciabatta is a relatively modern bread, created in Italy in the early 1980s in response to the growing popularity of French baguettes.

It was created in 1982 by Arnaldo Cavallari, a baker and miller from Adria, a town in the Veneto region of northern Italy.

Cavallari noticed that Italian sandwich shops were increasingly buying French baguettes for making panini (sandwiches), because of their crusty texture and airy crumb. Concerned about losing the tradition—and sales—of bread, he developed a new Italian loaf suited for sandwiches but distinctively Italian in character.

He experimented for weeks, creating a high-hydration dough (i.e., very wet compared to most traditional Italian breads) that would produce a large, open crumb and a crisp crust.

He named the bread ciabatta (cha-BOT-tah), the Italian word for sliper, because its long, broad, flat shape resembled a traditional felt house slipper.

The version he perfected became known as Ciabatta Polesana, referring to the Polesine historic area of the Veneto where Adria is located.

He registered the name and method, offering his patented flour blend formulated for ciabatta’s high-hydration dough, and also offering the production rights to bakeries abroad.

Ciabatta quickly gained in popularity, with different regions of Italy adapting it to local tastes. In Rome, ciabatta romana was made lighter and airier.

Ciabatta integrale, whole wheat, was made in Northern and Central regions like Tuscany, Emilia-Romagna, and Lazio, where artisan bakers were already making rustic whole-grain loaves.

In 1985 a license was granted to Lipper’s Foods in the U.K., the first appearance of ciabatta outside Italy.

By the late 1980s ciabatta had reached the U.S., which was in the throes of appreciation for artisanal breads, as well as developing a fondness for panini.

In the years since, ciabatta’s appealing rustic appearance, chewy texture, and versatility has made it a hit in bakeries and cafés worldwide, as well as on grocers’ shelves.
 
 

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If you love ice cream cake (and seriously, who doesn’t?), a delightful new treat has arrived at Baskin-Robbins stores nationwide. It’s a permanent addition, we couldn’t happier, and it’s our Top Pick Of The Week.

Baskin-Robbins’ new Cake in a Box is a line of festive ice cream cakes: layers of cake, ice cream, ice cream toppings, and whipped frosting, designed for convenience, sharing, and any occasion.

You don’t even need an occasion! Be like Mame Dennis and declare, It’s Today!

Cake in a Box is a most welcome addition to grab-and-go festive desserts, and far more interesting (and tasty!) than the usual ice cream cakes on offer.

The easy to cut-and-serve rectangular cakes are currently available two flavors: M&M’S with Cookie Dough & Cookie Crave.

 
Trust us—we who have reviewed 50+ brands of artisan ice cream—Cake In A Box is heavenly.
 
 
SO CONVENIENT & EASY

You don’t need to plan ahead: You can get Cake In A Box when you need it.

&nbps;
The cake is festively packaged in a resealable box that is very portable, travels well, and stores easily. The sides of the box fold down perfectly, so it’s easy to slice and serve.

Save the leftovers in the same box (as if there will be any left over…however, on second thought, we’re going to keep one in the freezer and have a small slice every now and then [mostly now]).
 
When the cake shows up, the festiveness begins.

In fact, Cake In A box is as worthy for celebrating a birthday or other celebration as it is for everyday, whether you feel like a special dessert or happy about finishing a project.

Why wait? Get one and add something special to your day.

Below:

> Beverage pairings for ice cream cake (and other ice cream desserts).

> Sparkling wine pairings.

> The history of ice cream cake.

> > The different types of ice cream and frozen desserts: a photo glossary.

> The history of ice cream.

> The history of cakes and the different types of cake: a photo glossary.

> Easy ice cream cake recipes.

> The year’s 50+ ice cream holidays.

> National Ice Cream Cake Day is celebrated on June 27th.
 
 
BEVERAGE PAIRINGS

The best non-alcoholic pairings either complement the cake’s flavors or provide a refreshing contrast to cleanse the palate between bites.

The key is balancing sweetness levels. You generally want the drink to be as sweet or slightly less sweet than the cake to avoid overwhelming either flavor.

You can put out a “beverage buffet” with small glasses and let guests have fun with pairings.

Along with the beverages are explanations of why they pair with ice cream cake.
 
Cold Beverages

 
Hot Beverages

 
Sparkling Beverages

 
Other Beverages

 
ALCOHOL BEVERAGE PAIRINGS

Beer & Cider

 
Dessert Wines & Fortified Wines

 
Spirits & Liqueurs

 
 
SPARKLING WINE PAIRINGS

We particularly love sparkling wines on the sweeter side with ice cream and cake. There are sparklers in white, red, and rosé.
 
White Sweet Sparkling Wines

 
Red Sweet Sparkling Wines

 
Rosé Sweet Sparkling Wines

 
California Sparkling Wines To Pair

There are numerous options, but we find that the Schramsberg Cremant Demi-Sec or Domaine Chandon Demi-Sec offer the ideal balance of quality, sweetness level, and food-friendly acidity to complement without overwhelming the dessert.

Premium Sparklers

Lower-Price Options

 
Other California Dessert Wines

[1] Our heart beats for this simply scrumptious ice cream cake, packed with mini M&Ms and cookie dough balls and topped with more, plus a fudge drizzle (photos #1 and #2 A.I. via Baskin-Robbins).

[2] Prefer chocolate? The Cookie Crave option layers chocolate cake and Oreo ice cream with a topping of cookie dough balls and a fudge drizzle.

[3] Popular year-round, an iced cold brew pairs with any flavor of ice cream cake (photo © Nescafe).

[4] For something refreshing with a bit of spice, serve chai iced tea (photo © Vadham Teas).

[5] For something hot, make espresso (photo © Andres Vera | Unsplash).

[6] For something chilled, plain or flavored sparkling water (photo © Maison Perrier).

[7] The spice of ginger ale adds festive flavors. You can make your own quickly by stirring Sonoma Syrup’s white ginger syrup into club soda (photo © Sonoma Syrup).

[8] For a sophisticated wine pairing, try a fortified wine like Tawny Port or Pedro Ximénez Sherry (photo © Gordon Ramsay Group).

[9] A dry sparkling wine won’t do. Look for a sweeter style. See our list > below (photo © Ninety Plus Cellars) .

[10] Irish cream liqueur is delicious by itself, and also in iced or hot coffee (photo © Diageo).

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[1] These tips could save you money the next time you dine out (photo © Adrien Olichon | Unsplash).

[2] Tip #2: If the menu shows three different cuts of steak at $28, $42, and $65, you’re more likely to trade up to the middle price when you might have chosen the lowest (photo © Team Picfast | Pexels).

[3] Tip #3: Some menu items exist purely to make other dishes seem like bargains (photo © Restaurant Revolution | NOLA).

[4] Tip #5: Instead of “Roast Chicken,” you’ll see the same, pricier, dish named “Herb-Crusted Free-Range Chicken with Roasted Seasonal Vegetables and Garlic Aïoli” (photo © Good Eggs).

Every business has techniques to get you to spend more money, and restaurants are no different. According to one personal finance expert, a lot of establishments use carefully crafted tricks to guide your eyes toward the most expensive items, often without you realizing it.

Now, we’re the first to believe that restaurants—which operate on slim margins—deserve to make as much money as they can. After all, why own a business if you can’t put money in the bank?

Yet, we found this information interesting and pass it to you. It comes from Fred Harrington, CEO of Proxy Coupons, a discount platform specializing in online deals.

He has spent years studying consumer behavior and pricing psychology. His expertise in identifying how businesses influence spending decisions goes far beyond the digital world into everyday experiences like dining out.

First, a summary; details follow.

Proxy Coupons is a website that specializes in offering discount codes, promo deals, and coupons for a variety of proxy service providers. The platform caters to users looking to save on services like data center proxies, residential proxies, VPNs, and other digital privacy tools. It aggregates exclusive offers and verifies working codes to ensure users get the best possible deals from popular proxy vendors. Additionally, Proxy Coupons covers various categories such as scraping tools, privacy software, and streaming services, making it a comprehensive resource for individuals and businesses seeking cost-effective solutions for their online needs.

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Why is National Red Wine Day on August 28th? Isn’t red wine for cooler weather?

Not all red wine!

If you prefer red wines, there’s no reason to reach for a chilled white or rosé just because the thermometer has risen. You just need to look for styles that are light- to medium-bodied, fruit-forward, and lower in tannins.

California’s diverse selection of red wines prove that wonderful reds that know no season, ready for summer pours. You can even serve summer reds slightly chilled (about 15–20 minutes in the fridge).

Here are five California reds for summer sipping, with food pairings to bring out the best in the particular grape. We present them in alphabetical order.

Party time? You’ve time to plan a tasting of all five wines for August 28th.

Thanks to Discover California Wines for the recommendations.

> The history of wine.

> The year’s 25 red wine holidays.

> The year’s 22 white wine holidays.
 
 
1. CINSAULT WINE

Floral, fresh and a little earthy, this lesser-known red is gaining fans fast.

The grape originated in the south of France, where it’s used in rosé production in Provence. It traveled up to the Rhône Valley to be used in blends, and south to Italy (where it’s called Ottavianello), Lebanon, North Africa (especially Morocco, Algeria, and Tunisia), and South Africa (where it’s called Hermitage).

In the New World, it’s planted in Australia, California, and Chile.

In California Cinsault is also used in blends made in the Southern Rhône style. But California producers are increasingly making varietal bottlings.

Lodi is considered a key region for Cinsault in California, with the Bechthold Vineyard, planted in 1886, holding the distinction of being the oldest Cinsault vineyard in the country. Several producers, including Turley Wine Cellars, make varietal bottlings from this vineyard (photo #1).

Cinsault is also grown in Paso Robles, and it’s also found in smaller amounts in other parts of California, such as Calaveras County and Dry Creek Valley.

Cinsault wines are generally low in alcohol, high in acidity, light to medium-bodied, with bright red fruit flavors, often with smooth tannins. Great for summertime!

Food pairing: Serve Cinsault with grilled seafood, chicken, or cuisines with spice like Indian and Thai. For fancier fare, escargot is a traditional pairing, as are stews (including boeuf bourguignon), braised and roasted pork.

Not surprisingly, given its provenance, Cinsault takes to Mediterranean dishes like ratatouille and fish. And yes, with those all-American staples, fresh salads and pizza.

Recipe: Try it with: Grilled Five-Spice Chicken with Cucumber Peanut Salad (photo #2).
 
 
2. GRENACHE WINE

Grenache, also known as Garnacha, is believed to have originated in Aragon, Spain. It’s grown all over the world now.

A fruity wine, California Grenache is all about juicy red berries, floral aromas and a soft, spicy finish. With lower tannins, it’s very food-friendly to lighter fare yet shines with herb-heavy dishes.

Look for Grenache wines from Paso Robles and Santa Barbara County, including Herman Story “On The Road” from Paso Robles and their “Late Bloomer” from Santa Barbara County.

Other fine examples include Sine Qua Non, a Rhône blend from Santa Rita Hills in Santa Barbara County, and A Tribute to Grace (photo #3—it’s named after the winemaker’s grandmother) from the Santa Barbara Highlands Vineyard.

Food pairings: Anything grilled, any lamb dish, smoky barbecue sauces, anything dressed with olive oil and fresh herbs. When winter rolls around, it has enough boldness to favor rich flavors and textures: hearty stews, slow-cooked meats, game, and flavorful tagines.

Recipe: Grilled Eggplant and Tomato Salad with Parsley Parmesan Vinaigrette (photo #4).
 
 
3. PINOT NOIR WINE

Pinot Noir might just be California’s most flexible red. From light and floral to richer, more complex styles, there’s a Pinot for every palate and pairing.

For summer, go with lighter styles from cooler coastal regions like Sonoma Coast (photo #5), Monterey County, Carneros or Anderson Valley.

Food pairings: Pair Pinot with roast chicken, duck, lamb, pork, and quail (especially accented with herbs like rosemary, sage, and thyme), mushroom dishes (pasta, pizza, stuffed, risotto), roasted beets, and salmon, tuna, and other grilled or baked fish.

It also loves charcuterie and a cheese board, particularly those with a bit of tang like goat cheese, or nutty, aged cheeses like Gruyère or Gouda.

Recipe: Pork Tacos with Garlic Grilled Tortillas and Avocado Cream (photo #6)
 
 
4. VALDIGUIÉ WINE

The least-known wine in this list, Valdiguié (val-dee-GYAY) is light, bright and picnic-ready. The grape is grown primarily in the Languedoc-Roussillon region of southern France, where it is also known by the name Gros Auxerrois.

In California, the grape was misidentified for decades as some form of Gamay—and called Gamay Noir, Gamay Beaujolais, or Napa Gamay. But in the early 1990s DNA testing identified it not as a Gamay, but as Valdiguié from Languedoc-Roussillon.

The confusion was not so surprising, since the grape makes light-bodied wines with juicy red cherry and berry notes, soft tannins and zippy acidity like Gamay-based Beaujolais—an easy-drinking wine that’s perfect for summer sipping.

J. Lohr is a prominent and long-standing producer. Other wineries known for Valdiguié include Ridge Vineyards (photo #7) and Broc Cellars. Various smaller producers also experimenting with the varietal, which has high yields and resistance to powdery mildew.

In addition to a regular bottling, J. Lohr’s Wildflower Valdiguié, made from grapes grown in the Arroyo Seco appellation of Monterey County, is known for its vibrant, brambly red fruit flavors, along with notes of black pepper and hibiscus.

Food pairings: This versatile wine can be enjoyed with appetizers, charcuterie, grilled meats, roasted vegetables, and cheese plates. Its bright acidity and low tannins make it a good match for richer dishes like barbecued chicken, glazed ham, and spicy fare. It would love a wood-fired pizza. Chill slightly before serving.

Recipe: Homemade Pizza with Figs, Prosciutto, Arugula and Fresh Mozzarella (photo #8).
 
 
5. ZINFANDEL WINE

California Zinfandel’s origins are in Croatia, where the grape is known as Crljenak Kaštelanski. It was brought to the United States in the 19th century. While it was initially grown on the East Coast, it found great acclaim in California.

Top-rated Zins include Ridge Vineyards (especially Geyserville), Turley Wine Cellars, Bedrock Wine Co. (photo #9), and Carlisle.

Most people think of Zinfandel as a bold wine, and they’re correct. For summer sipping, this bold and fruity wine was born for barbecue and grilled meats in general, including burgers.

California Zins are rich, spicy and bursting with berry flavor. The tannins stand up to grilled foods.

Food pairings: Serve with grilled steaks, smoky brisket or anything off the barbecue.

Recipe: Grilled Steaks with Roasted Tomato-Garlic Butter (photo #10 immediately below).
 
 

[10] Enjoy grilled steak with your Zinfandel. This one is garnished with roasted tomato garlic butter Here’s the recipe.
 
 
 

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[1] Turley Cinsault from the famous Bechthold Vineyard, first planted in 1885 (photo © Bin 412).

[2] Enjoy Cinsault with this recipe for Grilled Five-Spice Chicken with Cucumber Peanut Salad (photos #2, #4, #6, #8, and #10 © California Wine Institute).

[3] Grenache from A Tribute To Grace Wine Company (photo © Vintage 38 Wine Bar & Merchant).

[4] Enjoy a glass of Grenache with this Grilled Eggplant and Tomato Salad with Parsley Parmesan Vinaigrette. The recipe.

[5] Pinot Noir, is elegant and versatile. La Crema’s Sonoma Coast bottling is a crowd pleaser (photo © La Crema Winery).

[6] Pinot noir pairs with elegant fare down to everyday pork tacos. Here’s the recipe for these Pork Tacos with Garlic Grilled Tortillas and Avocado Cream.

[7] Valdiguié, a lesser-known grape that’s similar to Gamay (photo © Ridge Vineyards).

[8] An easy dinner: homemade pizza with prosciutto, arugula, figs, and mozzarella. Here’s the recipe.

[9] The highly-rated Bedrock Wine Company’s Bedrock Vineyard Heritage Zinfandel focused on old-vine vineyards and heritage blends (photo © Dandelion Wine Shop).

[2] Detroit’s Famous Pink Greek Dressing. The color comes from beet juice, which you can use from the can of beets or buy by the bottle (our favorite brand is Biotta). The recipe is below (A.I. photo).

[3] The addition of chickpeas and beets plus the pink Greek dressing [photo #2] distinguish the Detroit Greek Salad (photo A.I.).

[4] Combining a Greek salad with a quinoa and hummus bowl. Here’s the recipe (photo © Baked Greens).

[5] Creative plating (photo © Stix Restaurant | NYC).

[6] More creative plating: Lay out the ingredients like a Cobb salad. Here’s the recipe (photo © Dishing Delish).

[7] Top a Greek salad with your favorite protein, here seabass a.k.a. branzino (A.I. photo).

[8] Avocado stuffed with Greek Salad. Here’s the recipe (photo © Avocados From Chile).

[9] Greek salad with spiralized cucumbers. Here’s the recipe (photo © Pampered Chef).

[10] Have fun with it: Turn the ingredients into a Stacked Greek Salad (photo © Death Ave | NYC).

[11] Another fun idea, from the Idaho Potato Commission: Top a Greek salad with Greek-seasoned fries and tzatziki sauce. Here’s the recipe (photo © Idaho Potato Commission).

[16] Top a Greek salad with grilled chicken. Here’s the recipe (photo © Discover California Wines).

So we’re honoring one of our favorite salads with lots of creative Greek salad recipes, starting with Detroit’s version. The recipe is below, as well as:

> The history of Greek salad.

> American Greek salad vs. horiatiki: a comparison chart.

> The authentic salads of Greece.

> Links to more Greek salad recipes, below as well as in the photos.

> The history of salad.
 
 
SURPRISE: AMERICA’S GREEK SALAD IS NOT GREEK!

Point of information: The ubiquitous salad in restaurants nationwide is the American Greek salad. See image #14 for the difference between the Americanized Greek salad and the horiatiki you’ll find at Greek restaurants.

 
Just as in any other country, there are different types of salads. See image #15 below for the different types of authentic Greek salads and their ingredients.

So who created the “American” Greek salad?

The American-style Greek salad—with a lettuce base, pepperoncini, olives, feta, and a red wine vinaigrette—evolved organically in Greek-owned diners and restaurants across the U.S., particularly in cities with large Greek immigrant communities such as Chicago, Detroit, and New York.
 
 
HISTORY OF THE GREEK SALAD IN AMERICA

 
 
RECIPE: DETROIT GREEK SALAD

A conventional Greek salad (which is an American adaptation—see below) has lettuce, feta, cucumbers, tomatoes, Kalamata olives, and hopefully a couple of pepperoncini and a stuffed grape leaf or two (dolmades). The dressing is olive oil and red wine vinegar.

Why is this one called a Detroit Greek Salad?

It has all of the conventional Greek salad ingredients, plus a few extras: chickpeas and pickled beets.

At the turn of the 20th century, many Greek immigrants settled in the Detroit area and established businesses and restaurants in a neighborhood that is now known as Greektown. The diners served a variation of the classic Greek salad, which became known as the Detroit Greek salad.

In Detroit, the salad is topped with the Detroit-famous pink Greek dressing (photo #2), which is mayonnaise-based. We include that recipe, along with the classic red wine vinaigrette should you prefer it (we do).

In fact, authentic Greek salad dressings are always simple, usually just olive oil, vinegar or lemon juice, salt, and oregano.

Plus, the crumbled feta in the recipe is an American substitution. When feta cheese is served with a salad in Greece, it is as a slab, not crumbled.

Back to the dressing: Sofia’s Famous Pink Greek Dressing is largely sold in the Midwest, but is available online (photo #13).

The salad is delicious for lunch or dinner as a side, or as a main course with, perhaps, strips of lamb, chicken (photo #16, or a filet of grilled or baked fish (photo #7).

We happened to have a ripe avocado on hand and added it along with a bag of mostly-crushed Stacey’s Pita Chips in the manner of the Lebanese fattoush† salad.

Prep time is 20 minutes.

Thanks to Taste Of Home for the recipe. It was submitted by Susan Bronson of Rhinelander, Wisconsin and tested by the Taste of Home Test Kitchen.
 
Ingredients For 8 Servings

For The Detroit Pink Greek Dressing

 
For The Red Wine Vinaigrette

 
For The Salad

 
Optional For Serving

 

[12] Ready to toss and add the feta. You don’t need to toss it. Consider serving your Greek Salad in the Cobb Salad style (photo #6).
 
Preparation

1. MAKE the dressing. For the Greek Pink Dressing, add all ingredients to a food processor or blender, and blend on high until throughly combined. Chill until ready to serve. For the vinaigrette, in a small bowl, whisk together olive oil, vinegar, salt, oregano, and pepper; set aside.

2. PLACE the lettuce, cucumber, tomatoes, and onion in a large bowl. Add the chickpeas and olives; toss to combine.

3. DRIZZLE the dressing over salad; toss to coat. Top with the crumbled feta, sliced beets and pepperoncini. Serve immediately.

Note: To avoid soggy greens, don’t add the dressing until just before serving.

If you have leftover salad that’s dressed, plan to use it the same day if possible.

 

[13] Sofia’s Pink Greek Dressing is largely sold in the Midwest, but you can purchase it online (photo © Sofia’s Greek).
 
 
“AMERICAN” GREEK SALAD VS. GREEK HORIATIKI

[14] Chart by A.I.

 
Plus

 
THE DIFFERENT TYPES OF AUTHENTIC GREEK SALADS
 

[15] Greek cuisine has numerous types of salads, none of which is called “Greek salad.” That’s an American invention. Here’s what’s on the menu in Greece (A.I. chart).
 
________________
 
*Whipped feta recipe: Place 8 ounces chopped feta in a food processor with a 4 ounces cream cheese, 1 clove sliced garlic, 2 tablespoons lemon juice, an optional 1/2 teaspoon grated lemon zest, and black pepper to taste. Pulse until completely combined. Stir in 2 tablespoons fresh chives.

†Fattoush, a Middle Eastern bread salad that originated Lebanon, has become a staple throughout the Levant region. Like a horiatiki or Greek salad, it includes a medley of fresh vegetables, such as lettuce, cucumbers, tomatoes, bell peppers, and radishes. Fresh mint and parsley are commonly added. The defining feature of fattoush is the inclusion of toasted or fried pieces of pita bread, providing a unique texture and crunch. (Because pita is so thin, they’re much crunchier than regular bread croutons).
 
 

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