Fattoush!
Bless you.
Bulgur?
Whatevah!
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.
Fattoush
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
Thursday, August 27, 2009
Fattoush
Sunday, June 21, 2009
Grilled Flank Steak with Thai Cucumber, Tomato and Mint Salad
Cook or no cook, there are items that you should have in house that signify it’s summer.
Homegrown tomatoes are coming into season now…thank God.
Tomato sandwiches are now allowed in the house.
Fresh mint abounds in the garden for iced tea.
Cucumbers are prevalent south of here and will soon be in abundance for cool cuke and cream cheese on dark rye for lunch with a bit of fresh dill.
Limes…for summertime cocktails and a squeeze over grilled shrimp tossed with cilantro and garlic for a quick meal…
And flank steak. Fast grilling, slicing and begging for a cool salad over top to make a quick weeknight or even company meal.
Beg no more…
Grilled Flank Steak with Thai Cucumber, Tomato and Mint Salad
Adapted from Molly O’Neill’s A Well-Seasoned Appetite
1 cup lime juice
½ cup Thai fish sauce or nam pla
A good pinch of vanilla sugar
½ jalapeno pepper, seeded and minced
1 medium homegrown tomato, diced
½ large English cucumber, peeled, diced
1 cup fresh mint leaves
Small to medium flank steak, about 1-½ pounds, drizzled with a bit of extra virgin olive oil and seasoned with coarse salt and freshly ground black pepper
Combine lime juice, fish sauce, sugar and jalapeno pepper in glass or ceramic bowl. Add the tomatoes and the cucumber and refrigerate.
Grill the flank steak about five a side and let stand for five minutes. Add mint leaves to salad and toss. Slice steak thinly and top with the salad.
Serves 3 generously.
Salad lasts several days in fridge.
Click here for a printable recipe!
One Year Ago on Feeding Groom
