Shanti's Fattoush Salad
Get the recipe for a zesty and light salad using colorful veggies and quinoa!

Ingredients for the Salad:

  • 2 cups cooked Quinoa, cooled
  • 1/4 cup Cauliflower florets cut into bite sized pieces
  • 1/4 cup Broccoli florets cut into bite sized pieces
  • 1/2 cup Cherry tomatoes, halved
  • 1/3 cup Pitted kalamata olives, halved
  • 1/2 cup Persian cucumbers, small dice
  • 1/3-1/2 cup Crumbled feta cheese (save a bit for garnish)

Ingredients for the Dressing:

  • 1/2 medium Shallot minced
  • 1 Garlic clove minced
  • 1 Tablespoon chopped Oregano
  • 1 teaspoon chopped Marjoram
  • 1 Tablespoon Maille Dijon mustard
  • Zest and juice of one lemon
  • 1 Tablespoon water
  • 2-3 Tablespoon red wine vinegar
  • 1/3-1/2 Cup Grapeseed oil
  • Salt and pepper to taste

Directions for the Salad:
Mix all ingredients together except pita and top w dressing and refrigerate for 1 hour. Right before serving, top with pita chips and garnish with more feta.

Directions for the Dressing:
Combine all ingredients and either blend in mini processor or whisk in bowl

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