Fattoush
Try this flavorful Fattoush salad packed with crispy veggies, tangy sumac, and crunchy pita chips for a delightful Middle Eastern culinary experience.
Ingredients:
- 4 pieces good-quality pita bread
- 1 teaspoon sumac
- Salt and pepper
- 3 big heirloom tomatoes of different varieties, such as red, purple cherokee, green zebra, and yellow
- 1 pint cherry tomatoes, most flavorful you can find – I favor yellow ones -- halved
- 3 or 4 Middle Eastern cucumbers, halved lengthwise and sliced into chunks
- 3 scallions, bulb end removed, sliced
- 1/4 red onion, thinly sliced, optional
- 1/4 cup mint, roughly chopped
- 1/4 cup flat-leaf parsley, roughly chopped
- 2 tablespoons olive oil
- Juice of 1/2 lemon
- 3 tablespoons pomegranate syrup
- 1/2 teaspoon crushed dried mint
- 1/2 teaspoon sumac
- Salt and pepper
- 1/4 cup extra virgin olive oil
Instructions:
- Preheat the oven to 350° F. If the pita bread is the kind with a pocket, cut it open. Place the slices on a baking sheet with edges in a single layer, drizzle 2 tablespoons of olive oil over them, and sprinkle with sumac, salt, and pepper. Bake the pita bread for 15 to 20 minutes until it becomes crispy. Alternatively, if you prefer not to use the oven, you can put the pita slices in a toaster and toast them until they become crispy. Once toasted, break them into uneven bite-sized pieces and set them aside.
- In a separate bowl for making the dressing, collect the juices released while slicing the tomatoes. Gently rinse and dry the large heirloom tomatoes. Cut the tomatoes in half and then into 2-bite wedges, ensuring to reserve the juices and adding them to the dressing bowl. Halve the cherry tomatoes. Place all the tomatoes on a large shallow bowl or serving platter with rims. Add cucumbers, red onions (if desired), scallions, mint, and parsley to the salad bowl and mix them carefully without crushing the tomatoes. Place the pita chips on top of the salad.
- To prepare the dressing, mix all ingredients except the oil in a bowl and whisk them together. Slowly pour the oil in a thin stream while whisking to blend the dressing. Drizzle the dressing over the salad and let it sit for 20 to 30 minutes before serving. Toss the salad every 10 minutes during this time to combine the flavors.
Summary:
- Calories: 1743 kcal
- Fat: 88 g
- Protein: 36 g
- Carbs: 232 g
- Potassium: 4229 mg
- Magnesium: 411 mg