This salad was lots of fun to make because it has so many healthy ingredients and loads of differing flavors and textures. Fattoush Salad is an Arabic dish made of toasted pieces of pita bread mixed with greens and vegetables with the addition of the spice sumac. This was a new one for me and wow – I’ve been missing out!
Ground sumac has a tangy lemony flavor, and is more balanced and less tart than lemon juice. The beautiful color adds for a lovely pop to this dish.
For my pita bread, I used za’atar and olive oil. This is another spice new to my kitchen and I will be using it often. Za’atar contains oregano, thyme, savory, and sumac. I was going to attempt to make it myself but I thought I should find out what it is supposed to taste like first or I may have concocted something that was totally off and gone through life thinking that’s what it tastes like! The flavor that it adds to the pita bread is so delicious and will make a great snack all by itself.
This seemed like the perfect dish to do with all my beautiful produce from Barrie Hill Farms. I was so lucky to get some wild leeks along with living baby arugula for this salad. Those yummy cherry tomatoes were SO tiny and I love that because you don’t even have to cut them, just pop them in your mouth.
I added halloumi cheese to this dish which is not the custom but I love it. If you prefer feta, that works as well. Can you believe I forgot to take some pics with the cheese on it? Anyway, that’s it below – so simply slice it up first and then crumble it on top of your salad if you’re using it. Halloumi does not have to be cooked first although it’s texture and taste make it an excellent choice for a quick grill.
Lemon juice, fresh mint and parsley play a prominent role in this recipe so don’t skip on these. I thought red cabbage and pomegranate arils would be a nice addition as well but the plate was getting very full!
We eat so many salads through the warmer months that it’s nice to switch it up and introduce some new flavors to our healthy ingredients. This was a great solution and I’ll be making it often. Cheers!
I’m sharing this recipe with these beautiful bloggers this week.
- 2 cups cherry tomatoes, some sliced in half if you prefer
- 2 cups arugula
- 1 small cucumber, sliced in ribbons
- 4 radishes, cleaned, trimmed and sliced thinly
- 1/2 cup leeks, cleaned, trimmed and sliced thinly
- 3/4 cup black olives
- 1/4 cup red pepper, diced
- small handful of fresh mint and parsley, trimmed
- 2-3 whole pitas, torn into pieces
- 1/4 cup sesame seeds
- 2 teaspoons za’atar
- 2 teaspoons sumac
- 1 teaspoon extra virgin olive oil
- 3 thin slices of Halloumi cheese
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 2 garlic cloves, minced
- salt and pepper to taste
- Preheat oven to 350. Mix za’atar with olive oil and drizzle over sesame seeds and pita bread.
- Bake in oven for 10 minutes. Remove.
- Heat 1 teaspoon extra virgin olive oil in small sauté pan. On medium high heat add halloumi cheese for 2-3 minutes per side. Crumble and add to ingredients. If you prefer, just add without sautéing.
- Assemble the ingredients – tomatoes, arugula, cucumber, radishes, leeks, olives, red pepper, mint, parsley. Add pita pieces.
- Drizzle with dressing and serve.