If you haven’t had fattoush yet, here’s a good gateway recipe. This variation on the Middle Eastern classic is made with sumac, cilantro, crisped pita chips, tomatoes, pomegranate seeds, and feta. It’s a wonderful combination of Mediterranean flavors, and a substantial salad that has become a fixture on our weekly summer menus. I love it because it’s a different way to enjoy the gorgeous heirloom tomatoes of the season; the sumac and pomegranate dressing give them unique flavor, and the pita makes it the crunchiest non-lettuce salad you’ll ever eat. Enjoy!
Heirloom Tomato Fattoush
Serves: 2-4
Prep time: 30 minutes
Ingredients
- 1 pound assorted heirloom tomatoes (varied colors are best)
- 4 teaspoons sumac, soaked in warm water for 15 minutes
- 2 tablespoons molasses
- 2 tablespoons pomegranate juice
- 3 tablespoons lemon juice
- 2 garlic cloves, minced
- 2 teaspoons white vinegar
- 2 tablespoons fresh mint, chopped
- 2 tablespoons parsley, finely chopped
- ¾ cup olive oil
- Kosher salt
- 3 tablespoons feta cheese, crumbled
- 2 pita rounds, cut into small pieces and toasted in the oven until golden brown
For the dressing:
Directions
- Mix sumac (including the water it’s been soaking in) with lemon juice, molasses, pomegranate juice, garlic, and vinegar in a bowl.
- Whisk in olive oil and salt.
For the salad:
Directions
- Slice tomatoes and arrange in a bowl. Add feta, mint, parsley and pita pieces.
- Add half the dressing, then toss to gently coat the ingredients.
- Check seasoning and add salt if desired.
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