Southern Fattoush

Southern Fattoush

This is an Israeli bread salad, and sounds delicious! On my to cook list. This does call for the use of toasted pita bread, if in a pinch, regular sliced bread, toasted, should work ok. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 30 minutes
Total Time 30 minutes
Course Side
Cuisine Israeli
Servings 6 servings

Ingredients
  

For the Dressing

  • 4 teaspoons cider vinegar
  • 2 teaspoons whole grain mustard
  • 2 teaspoons fresh lemon juice
  • 3/8 teaspoon ground sumac
  • 2 cloves garlic, smashed and finely minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons extra virgin olive oil

For the Salad

  • 2 6 inch pitas, torn in bite size pieces, OR make from a shortcut
  • 1 cup tomato, chopped
  • 1 cup cucumber, sliced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup arugala, chopped
  • 1/4 cup onion, minced, Vidalia if you have that
  • 1 can black-eyed peas, unsalted, or 1 /12 cups if making from dry

Instructions
 

  • Preheat your oven to 200 C.
  • To make the dressing, add the dressing ingredients except the olive oil to a medium sized bowl and whisk, gradually drizzle in the olive oil, whisking constantly.
  • Toast the pita bread. Arrange the torn pita bread in a single layer on a baking sheet and bake for 7 minutes in the preheated oven, stir them up at 4 minutes. Let the toasted pita cool completely and reserve 1/2 cup for garnish later.
  • To make the salad, mix together the salad ingredients, tossing in the toasted pita and dressing last, top with the reserved toasted pita and serve.

Notes

Low cost.
Shortcut: Pita Bread.
Provided courtesy of good friend, Stephen Connell.
United States.

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