Move over tabbouleh…
No grain soaking here.
Just toasted pita bread (homemade if you are of a mind).
The ripest Bradley tomatoes you can find.
Crunchy cucumbers, peeled or unpeeled, it’s your choice.
Sweet red onion, fresh mint and Italian parsley.
A citrusy dressing to taste.
It’s one of those face down in your plate lunches.
Or you can make it even more divine with a few additions….like ricotta salata cheese….or grilled scallops for a smashing dinner….or Kalamata olives…or grilled shrimp…leftover roast chicken….or cottage cheese..or garbanzos…toasted pine nuts…
Or just by itself.
Adapted from Joyce Goldstein’s Mediterranean Fresh
2 to 3 pita bread rounds
2-3 large Bradley tomatoes, cut in bite sized pieces
2 small cucumbers, peeled or unpeeled, cut in bite sized pieces
½ small red onion, diced and soaked in a bit of ice water and a pinch of sugar
Coarse salt and freshly ground black pepper
1 large tsp ground sumac (this is the ultimate secret weapon in Fattoush. It adds a bright note to the dressing…it’s available from Penzey’s
A good handful fresh Italian parsley, chopped
½ cup chopped fresh mint
½ cup extra virgin olive oil
1 large lemon,, juiced
Preheat the oven to 350. Pop the pita bread in and bake until they are crunchy, fifteen minutes or so.
Let cool and break into pieces.
Whisk olive oil, lemon juice and ground sumac together and season with coarse salt and freshly ground black pepper.
Combine veggies in a large bowl and toss to combine. Add the pita bread and toss with the dressing and serve immediately.
Serves 3 generously.
Click here for a printable recipe!
One Year Ago on Feeding Groom