Southern Fattoush
With a mix of Israeli bread salad and Georgia-style trimmings, this dish is a true meshing of cultures.
Total Time 25 minutes
Servings 6 servings
Ingredients
Dressing
- 4 tsp cider vinegar
- 2 tsp whole-grain mustard
- 2 tsp fresh lemon juice
- 3/8 tsp ground sumac
- 2 small garlic cloves minced
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 6 tbsp olive oil extra virgin
Salad
- 2 pitas torn into bite-sized pieces
- 1 cup tomato chopped
- 1 cup English cucumber sliced
- 1/2 cup red bell pepper diced
- 1/2 cup fresh flat-leaf pasley chopped
- 1/4 cup fresh mint chopped
- 1/4 cup arugula chopped
- 1/4 cup Vidalia onion minced
- 1 can unsalted black-eyed peas rinsed and drained
Instructions
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First, crank the oven to 400°.
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First, let's make the dressing: mix together all of the dressing ingredients in a medium bowl, and stir with a whisk. Gradually drizzle in oil as you stir constantly with that whisk.
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Now for the pitas: arrange torn pita in a single layer on a baking sheet (set 1/2 cup toasted pita aside.). Bake at 400° for 7 minutes, stopping to stir after 4 minutes. Let it cool completely.
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Let's put it all together! Combine the tomato and remaining ingredients in a large bowl. Add remaining toasted pita and dressing to the bowl and toss well to coat. Top evenly with reserved 1/2 cup toasted pita. Serve immediately.
