Fattoush Salad

Cook, In Season, Meat-Free Mains, Recipes, Starters, Summer, Weeknight Dinner

Fattoush Salad

Fattoush is similar to a Middle Eastern version of panzanella, Italy’s popular bread salad. This nontraditional recipe features dry, salty ricotta salata; it makes a great starter or meatless main, or you can add grilled chicken for some protein. Purslane, a sour, succulent Mediterranean herb, is also a classic addition, but you can’t find it, use mache or more romaine.

 

Fattoush Salad

 

Olive oil for frying

1 large pita bread, torn into bite-size pieces

1 heart of romaine lettuce, cored and chopped (about 2 cups/4 oz./125 g.)

1 cup (2 oz./60 g.) purslane, chopped

1 cup (6 oz./185 g.) cherry or grape tomatoes, halved lengthwise

1 cucumber, peeled, seeded and diced

1/3 cup (1 oz./30 g.) very thinly sliced red onion

3 Tbs. chopped fresh mint

2 Tbs. chopped fresh flat-leaf parsley

2 oz. (60 g.) ricotta salata cheese, coarsely grated (optional)

1/2 tsp. ground sumac, plus more for garnish

 

For the dressing:

3 Tbs. fresh lemon juice

1/2 tsp. sea salt

1/4 tsp. freshly ground pepper

1/4 tsp. ground sumac

1/4 cup (2 fl. oz./60 ml.) olive oil

 

Pour olive oil to a depth of 1 inch (2.5 cm.) into a large frying pan and heat over medium-high heat. When the oil is hot, add some of the pita pieces; be sure not to crowd the pan. Fry, turning once, until golden brown, about 1 minute. Transfer to paper towels to drain. Repeat with the remaining pita pieces. Let cool completely.

 

In a large salad bowl, combine the lettuce, purslane, tomatoes, cucumber, onion, mint, parsley, ricotta salata (if using) and sumac.

 

To make the dressing, in a small bowl, whisk together the lemon juice, salt, pepper and sumac. Add the olive oil in a slow, steady stream, whisking constantly until a smooth, emulsified dressing forms.

 

Add the pita pieces to the salad and drizzle half of the dressing over the top. Toss to mix well. Sample a lettuce leaf or two and a bite of vegetable. Add more dressing to taste, if needed. (Refrigerate the remaining dressing for another use. It will keep for up to 7 days.) Sprinkle with a little more sumac and serve right away. Serves 6-8.

 

Recipe fromĀ Good Food to Share, by Sara Kate Gillingham-Ryan.

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