Ottolenghi gave me the idea for this Fattoush Salad recipe. It is a colorful and refreshing Middle Eastern salad with crispy pita bread, fresh vegetables, and a tangy dressing. It's great for a healthy, light meal.
Ingredients: 2 large pita bread, torn into bite-sized pieces. 2 tablespoons olive oil. 1 teaspoon sumac. 1 teaspoon za'atar. 4 ripe tomatoes, diced. 1 cucumber, diced. 1 red bell pepper, diced. 1 red onion, finely chopped. 1/2 cup fresh parsley leaves, chopped. 1/2 cup fresh mint leaves, chopped. 1/4 cup fresh cilantro leaves, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons fresh lemon juice. 1 clove garlic, minced. Salt and pepper to taste.
Instructions: Preheat the oven to 350F 175C. Spread the torn pita bread on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with sumac and za'atar. Toss to coat evenly. Bake the pita pieces in the preheated oven for 10-12 minutes or until they are crisp and golden brown. Remove from the oven and let them cool. In a large mixing bowl, combine the diced tomatoes, cucumber, red bell pepper, red onion, parsley, mint, and cilantro. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, salt, and pepper to make the dressing. Add the toasted pita pieces to the bowl of vegetables, drizzle the dressing over the salad, and toss everything together to combine. Let the salad sit for a few minutes to allow the flavors to meld. Serve the Fattoush salad immediately, garnished with extra herbs and a sprinkle of sumac if desired. Enjoy your refreshing and flavorful Ottolenghi-inspired Fattoush Salad!
Prep Time: 20 minutes
Cook Time: 10 minutes
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