Thanks to Nigella, I have starting toying with fattoush, that wonderfully savory Middle Eastern bread salad that is such a lovely accompaniment to roast chicken hot from the oven. We all have our own quirks, so I present to you my version of the most popular side dish I serve regularly.
8 Campari or Amarosa tomatoes, seeded and cut into eighths
1 fat cucumber, peeled and chopped
2 scallions, green parts only, chopped
1/4 Vidalia onion, chopped
2 large or 3 small cloves garlic, minced
1/3 C fresh mint, chopped
1/3 C fresh parsley, chopped
1/4 C sliced radish (optional)
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
3/4 teaspoon sumac
juice of one lemon
extra virgin olive oil
2 whole wheat pitas
Set up your serving bowl near your cutting board, and assemble the fattoush while you chop. Add the tomatoes, cucumbers, onions, garlic, mint, parsley and radish (if using) in a bowl. The addition of about half a cup of pitted and halved Kalamata olives would be delicious, too. Split the pitas into thin halves, and toast them under the broiler to get them crispy. I love to drizzle the pita with a little olive oil and sprinkle it with garlic or garlic powder or paprika to make it both crunchy and zesty. (yum!) When the pita is toasted, season the fattoush with the salt, pepper, and sumac. Dress it with the lemon juice and about 6 tablespoons of olive oil. Just before serving, rip the pita into small chunks and stir into the salad. This is best eaten when the pita is still crunchy. Once you’re on a full-out binge, though, you won’t care when it gets soggy!
Serves 4 restrained individuals or 2 greedy devils.