Top | Salads
(recipe, Carrie Floyd)
My favorite summer salad on the menu when I worked at Zefiro was fattoush, a Lebanese salad of toasted pita bread and vegetables with a lemony dressing. Here's my version. Sumac is a spice used in Middle Eastern cooking that adds a lemony, tart finish.
- 2 whole-wheat pita breads
- 2 cups romaine lettuce, washed, dried, and chopped
- 1 cup chopped ripe tomatoes
- 1 cup peeled and chopped cucumbers
- 1 green pepper, seeded and chopped
- ½ cup radishes, sliced in half (optional)
- 4 Tbsp. finely chopped red onion
- 4 Tbsp. finely chopped Italian parsley
- 4 Tbsp. finely chopped mint
- ¼ cup extra-virgin olive oil
- 4 Tbsp. freshly squeezed lemon juice
- Salt and freshly ground black pepper
- Sumac (optional)
- Toast the pita, either flipping them in a cast-iron skillet or under the broiler, until they are browned and crisp. Set aside.
- In a large salad bowl, place the lettuce, tomatoes, cucumbers, green pepper, radishes, onion, parsley, and mint. Break up the toasted pita into bite-size pieces and add to the salad.
- Make a simple dressing by whisking together the olive oil with the lemon juice, a big pinch of salt, and a grind or two of black pepper. Toss everything together, with either your hands or tongs, until everything is coated with dressing. Sprinkle salad with sumac and serve.