~ Fattoush Salad ~
I’ve been on a barbecue bender. It’s not even June, and I need a time-out. This salad presents the perfect interlude. Fattoush is a Middle Eastern garden salad with pita bread. Toasted day-old pita shards serve as croutons while adding flavor and substance to the greens. They also provide a vessel for absorbing the tangy vinaigrette infused with sumac, a ground tart Mediterranean berry found throughout southern Italy and the Middle East. Light, fresh and vegetarian, Fattoush salad is a wonderful antidote to meaty excess and a light and healthy option for easy weeknight dining.
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 small garlic clove, minced
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon dried sumac
1/2 cup extra-virgin olive oil
2 large pita breads
Extra-virgin olive oil
2 cups arugula leaves
1 head romaine lettuce, washed, leaves torn in pieces
1 small bunch Italian parlsey leaves
1 small bunch fresh mint leaves
1 pint cherry or grape tomatoes, halved
1/2 English cucumber, quartered lengthwise, thinly sliced
1 small red onion, thinly sliced
1 cup kalamata olives
1/2 cup crumbled feta cheese, plus extra for garnish
Whisk all of the vinaigrette ingredients, except the olive oil, together in a small bowl. Whisk in the oil in a steady stream until emulsified.
Preheat oven broiler or grill. Brush pita bread with olive oil. Sprinkle with a little salt. Cut each pita circle in 6 triangles. Broil or grill, turning once, until crisp and light golden. Remove from heat and cool. Break into pieces.
Combine the pita and the remaining salad ingredients in a large bowl. Drizzle half of the vinaigrette over and toss to combine. Add additional vinaigrette to taste and toss again. Serve garnished with extra feta.