Recipe of the Week: Fattoush Salad

Our new fascination is this summery salad (let’s hang on as long as we can, people!). This Fattoush Salad is refreshing and flavorful with ingredients you may not have readily available in your spice rack. But trust us, it’s worth the trip to the store.

YIELD: Makes 6 to 8 servings

INGREDIENTS

  1. Dressing:
    • 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
    • 3 tablespoons (or more) fresh lemon juice
    • 2 tablespoons (or more) pomegranate molasses
    • 2 small garlic cloves, minced
    • 2 teaspoons (or more) white wine vinegar
    • 1/2 teaspoon dried mint
    • 3/4 cup extra-virgin olive oil
    • Kosher salt
  2. Salad:
    • 2 8″-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces
    • 1/4 cup extra-virgin olive oil
    • Kosher salt
    • 3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved
    • 1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
    • 6 scallions, thinly sliced
    • 2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4″ strips
    • 2 cups (loosely packed) flat-leaf parsley leaves
    • 2 cups purslane leaves or additional 3/4″-strips romaine lettuce
    • 1 cup fresh mint leaves
    • Ground sumac (optional)
    • Ingredient info: Sumac, a tart, citrusy spice, is available at specialty foods stores and Middle Eastern markets. Pomegranate molasses can be found at some supermarkets and at Middle Eastern markets. Both are sold at kalustyans.com.

PREPARATION

  1. For dressing:
    1. Combine sumac with soaking liquid, 3 tablespoons lemon juice, 2 tablespoons pomegranate molasses, garlic, 2 teaspoons vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.
  2. For salad:
    1. Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
    2. Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.

***Recipe found here on epicurious.com

 

Copyright © 2016 · All Rights Reserved · LiveNewton.net

Author: Jen

Share This Post On

Pin It on Pinterest

Share This