RECIPE
18 INGREDIENTS7 STEPS1HR 20MIN

Fattoush Salad

4.9
7 Ratings
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My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
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Let me assure you, the extra step of toasting off some pita and tossing it in sumac makes all the difference in this salad. It almost gets better the longer it sits, so it’s a great one to have leftovers of.

1HR 20MIN

Total Cooking Time

18

Ingredients
My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Dressing
1/2 cup
Whole Milk
3 Tbsp
1 tsp
Ground Sumac
1 clove
Garlic , minced
Salad
1 stalk
Celery , sliced
5
Radishes , sliced
1
Tomato , diced
3
Scallions , sliced
1
torn into pieces
1 tsp
Ground Sumac
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Author's Notes

Adapted, barely, from Ottolenghi's Jerusalem. Makes 2 main course or 4 side salad servings.

Directions

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Step 1
In a small bowl, combine Whole Milk (1/2 cup) , Greek Yogurt (1/2 cup) , and Lemon Juice (1 Tbsp) . Let stand at room temperature for about an hour.
Step 2
Add Ground Sumac (1 tsp) , Ground Black Pepper (1/2 tsp) , and Garlic (1 clove) to milk/yogurt mixture. Combine.
Step 3
Add half of the Whole Wheat Pita Bread (1) to the yogurt mixture, and let sit for about 5 minutes.
Step 4
In a large bowl, combine the Celery (1 stalk) , Small Cucumbers (2) , Radishes (5) , Tomato (1) , Fresh Mint Leaves (1/2 cup) , Italian Flat-Leaf Parsley (1/2 cup) , and Scallions (3) .
Step 5
Top salad with milk/yogurt mixture. Add Lemon Juice (2 Tbsp) , Apple Cider Vinegar (2 Tbsp) , Olive Oil (3 Tbsp) and mix. Let sit for 10 minutes.
Step 6
In a pan, over medium-high heat toast the rest of the pita in Olive Oil (1 Tbsp) . Once toasted, toss with Ground Sumac (1 tsp) .
Step 7
Serve in bowls, topped with the toasted pita.

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