Ontario Vegetable Fattoush salad

"Live within your harvest." Persian Proverb

 

Good day my loyal followers, ready for day four? Yee ha!

Today's recipe is perfect for 'Salad Week!' A super tasty, unique salad called a 'fattoush.' Right behind 'la Caprese,' this is my second favourite salad of all times! The first time I enjoyed this salad was at a summer festival that used to happen in years ago in West Hamilton called, 'Earthsong.' A celebration of international music, food and drink, which also included some great shopping! At the Lebanese food tent, I had my first falafel and fattoush. Yum! The salad consisted of chunky cut summer veggies, greens, deep fried pita bread pieces, tossed in a lemony dressing with little red flecks... Hmm, what were those little red sour bits, I wondered? They turned out to be sumac! Who knew?! Dried sumac berries or drupes, are used as a popular spice in Arabic countries. Bought whole or ground, it is the tangy seasoning which gives a fattoush it's unique flavour. I remember when I was working at 'Dalina's Mediterranean Restaurant' in Hamilton, my Egyptian Chef Nadia brought some dried sumac back from Cairo. We proceeded to feature fattoush salads on the menu all summer long... So, so good!

Simple and Tasty Recipe:

Ontario Vegetable Fattoush salad
(serves 4 to 6)

1 pita bread (the flat type, with pocket)
1 cucumber, chopped
2 to 3 tomatoes, chopped
2 to 3 scallions, chopped
1 head of romaine or iceberg lettuce, chopped
handful fresh parsley, chopped
handful fresh mint, chopped
1/4 cup fresh squeezed lemon juice
1/2 cup a lighter olive oi1
1 to 2 tsp ground sumac
sea salt
fresh ground black pepper

.preheat oven to 350

.brush the pita on both sides generously with olive oil, sprinkle with salt and bake in the oven until lightly browned and crunchy (8 to 10 minutes), once cooled, break into bite sized pcs

.in a large bowl mix all of the vegetables and herbs

.in  a smaller bowl, whisk together lemon juice, oil, sumac and salt and pep

.toss the salad with dressing, taste for seasoning, throw in the crunchy pita pcs

.serve immediately (so the pita doesn't get too soggy), in a bowl, on a patter or individual plates, sehtein!

I prefer to use a lighter tasting olive oil for this dressing to allow the lemony goodness to shine through, but please use an extra virgin if you prefer. Other seasonal veggies can be added to this salad, such as radishes or green peppers. I hope you enjoy this salad as much as I do! If you are wondering where you can get the sumac, I know a few places... If you are around Hamilton, go to Dundas to 'The Horn of Plenty,' here in Georgetown, head to 'Foodstuffs' and if in Toronto, venture into Kensington Market and go to 'House of Spice.' Alas followers, tomorrow is the last day of 'Salad Week.' Oh, what salad shall I make...?