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.
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.
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