A Conscious Feast by Nicole Aloni

Fattoush Salad at a garden party, photo S. Kaufman

Fattoush is a Middle Eastern interpretation of one of my favorite Italian dishes, Panzanella. In both, day-old bread (or pita) is repurposed as the basis for a great salad with a much more elegant result than the label day-old implies.

I first tasted this fresh, complex salad on a visit to Istanbul (sorry for the location-dropping, but it’s true). I was with my friend Susan (a chef and restaurant owner).  After two bites, we quit eating, locked eyes, and starting pulling the salad apart while the staff looked on in horror.  We sat there, in that exotic cafe on a bustling Turkish street, and analyzed our salad until we thought we could replicate it at home. It was that good!

Susan and I have both made our loose interpretation of the Middle Eastern classic dozens of times since getting back to Seattle. It’s especially good for parties because it can all be made ahead of time and then just assembled on site. Plus, it’s so loaded with flavor and texture it’s a satisfying meal for a vegetarian.

BEVERAGE TO ACCOMPANY: An Oregon Pinot Gris

Makes 8 servings

Fattoush

Vinaigrette

• 1/2 c. olive oil
• 3 Tbsp. red wine vinegar or lemon juice
• 1/2 tsp. Dijon mustard
• salt and pepper

Salad

• 1 lg cucumber, chunked
• 1 bu radishes, thinly sliced
• 1/2 lg. red onion, diced
• 4 lg tomatoes, chopped
• 1/2 c. torn fresh mint leaves
• 1 lg hd romaine, torn
• 1 cup roughly chopped Italian parsley
• optional: Kalamata or other olives
• 6 pita, cut into eighths and toasted
• 1 Tbsp. sumac

Yogurt Sauce

• 1 1/2 c. Greek yogurt
• 1/4 c. tahini
• 1/4c. lemon juice
• 2 Tbsp. fresh dill
• salt and pepper to taste

1. Whisk together the Vinaigrette ingredients and set aside or refrigerate.
2. Whisk together the Yogurt Sauce ingredients.
3. In a large bowl, combine the cucumber, radishes, onion, tomato and mint. Toss with the vinaigrette.
4. Break the pita triangles roughly with your hands and add to the bowl.  Toss to mix.

To serve: Arrange the torn romaine on a platter. Drizzle the yogurt sauce across this. Pile the cucumber mixture in the center. Sprinkle sumac across the salad.

Garnish with some whole pita triangles.



Sumac