Wednesday, April 30, 2014


The other day we found fattoush.  R and I went to Cicchetti to celebrate my birthday and the waitress suggested the fattoush salad.  It was delicious - very light and refreshing.  When we got home we looked for some recipes and found about a hundred different variations.  Basically, raw vegetables make the base for the salad with bits of toasted or fried pita served on top.  I started with Yotam Ottolenghi and Sami Tamimi's version from, Jerusalem, and then changed it up slightly to try to make it closer to the one we had at dinner. The dressing for this salad is amazing, it's so fresh and clean -  I don't even miss the cheese!  And the best part - the kids like it.  They get a pita taco, basically a quarter of a pita folded over the salad.  They even eat the lettuce!

for the Greek yogurt sauce:

1 cup Greek yogurt
34 cup plus 2 tablespoons whole milk

Whisk the yogurt and milk in a bowl and leave in the fridge until bubbles form on the surface.  Let it sit for at least 3 hours or up to a day. 

for the dressing:

1 tablespoon dried mint 
2 cloves garlic, crushed 
3 tablespoon freshly squeezed lemon juice 
14 cup olive oil
2 tablespoon cider or white wine vinegar 
12 teaspoon freshly ground black pepper, plus more to taste 
1 teaspoon fine grain sea salt, plus more to taste 
1 tablespoon sumac

Combine all the ingredients in a medium sized mason jar.  Shake until well combined.  

*Note: any extra dressing will keep in the refrigerator for several days

for the salad:

3 large tomatoes, diced 
4-5 radishes, thinly sliced
12-1 cucumber, peeled, seeded and chopped
12 red (or orange) bell pepper
2 green onions, thinly sliced 
1 tablespoon fresh mint, coarsely chopped
1 tablespoon flat-leaf parsley, coarsely chopped 
12 head of romaine
sumac to garnish

Cook the pita breads.  When cool enough to handle cut them into bite sized pieces and set aside. Assemble the salad and add the dressing to taste.

Divide the pita pieces among 6 plates.  Drizzle the yogurt sauce on top of the bread.  Place the salad on top of the pita and garnish with sumac.  Enjoy!

Serves 6

Recipe adapted from Yotam Ottolenghi and Sami Tamimi's, Jerusalem

No comments:

Post a Comment