Fattoush

Fattoush is a middle eastern salad made with lots of fresh vegetables and “day-old” pita. It was likely a recipe started in Lebanon when the farmers’ wives would toss stale pita into a bowl of fresh vegetables, drizzle with olive oil and call it dinner. Many recipes don’t require lettuce, but I love the tender leaves of little gems mixed in with the fresh parsley and mint. I also prefer to fry my pita pieces instead of baking them, since they result in crispy chips. Ground sumac is an important ingredient in every fattoush, as it adds a bright tart flavor and beautiful color.

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Ingredients

Serves 6-8

Fattoush:

• 12 spears of asparagus, tips only, cut into 4” pieces                           

• 3 pieces of pita bread, cut into 2” pieces.

• 1/2 cup olive oil, (plus one tablespoon)

• 16 cherry tomatoes

• 4 cups little gem lettuce leaves

• 6 radishes, sliced thinly

• 1/2 sweet red onion, sliced thinly

• 3 small cucumbers, sliced

• 1 cup fresh parsley leaves

• 1/2 cup fresh mint leaves

• 1/2 teaspoon ground sumac

Dressing:

• 1/2 cup olive oil

• juice of one lemon

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Process

Preheat oven to 350 degrees. Place asparagus on a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with salt and bake for 10 minutes. Allow to cool. In a shallow skillet, heat 1/2 cup olive oil to 350 degrees. 

Carefully place the pita bread pieces into the oil. You will do this in two batches, so you won’t crowd them. Fry the pita bread until lightly crispy. Remove and place on a paper-lined plate.

In a large bowl, combine the tomatoes, lettuce, radishes, cucumbers, parsley, mint, asparagus, and pita pieces. 

In a small jar, combine 1/2 cup olive oil, lemon juice, salt and pepper. Shake the dressing, pour over salad and toss. Sprinkle with sumac and serve.

Note:  If pomegranates are in season, add the seeds for a burst of sweetness!