August 14, 2016

Have an over-abundance of cucumbers and tomatoes in your garden?  Try this twist on a panzanella salad - bright, citrusy and full of flavor, Fattoush will become your new summer salad! I like to bulk mine up by adding a can of chick peas.  You can also use store-bought pita chips if you don't want to toast your own.


 Photo & Recipe courtesy of Bon Appetit - http://www.bonappetit.com/recipe/fattoush




  • 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes

  • 3 tablespoons (or more) fresh lemon juice

  • 2 tablespoons (or more) pomegranate molasses

  • 2 small garlic cloves, minced

  • 2 teaspoons (or more) white wine vinegar

  • 1/2 teaspoon dried mint

  • 3/4 cup extra-virgin olive oil

  • Kosher salt


  • 2 8-inch-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces

  • 1/4 cup extra-virgin olive oil

  • Kosher salt

  • 3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved

  • 1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise

  • 6 scallions, thinly sliced

  • 2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4-inch strips

  • 2 cups (loosely packed) flat-leaf parsley leaves

  • 2 cups purslane leaves or additional 3/4-inch-strips romaine lettuce

  • 1 cup fresh mint leaves

  • Ground sumac (optional)



  • Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.


  • Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.

  • Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.


Recipe by Mario Haddad of the Lebanese Academy of Gastronomy

Photograph by Marcus Nilsson



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