Supposedly it is the height of summer, but the only way you would realize this in San Francisco would be by the availability of great summer produce. I had a pile of zucchini that was
dumped on graciously given to me by a friend. Even with plans of zucchini bread I needed some other uses. I decided to continue on with my Israeli theme of late and make some fattoush with a little twist.
Fattoush has it origins in the Levant and the word itself comes from the root fatoot, which translates as anything crumbled. There are a bunch of recipes in the family but fattoush or pita salad is probably the most common and a great way to use up stale pita. It is a middle eastern version of panzella and is pretty much a dressed-up Israeli salad with toasted or fried bit of pita stirred in. There are a ton of versions but all include cucumber, tomatoes, and a lemon-olive oil dressing. I decided to add some bell pepper and a big pile of zucchini roasted with red onion. I fancied up my pita with some sumac and topped it with a generous spinkling of feta, because I never pass up the opportunity to include more cheese in my diet.
recipe after the break
For the salad
- one cucumber, peeled and chopped
- 2 large or 4 small tomatoes, chopped
- one bell pepper, chopped
- 1 large or 2 small zucchini, chopped
- half red onion, chopped
- 2 full size or 4 mini pita
- sumac to taste
for the dressing
- juice of 1 lemon
- 1/3 cup olive oil
- 1 clove of garlic, minced
- salt and pepper to taste
- Pre-heat your oven to 350°F.
- Brush the pita on both sides with olive oil on both sides and sprinkle with sumac. Cut the pita into bite size pieces and bake in a single layer on a baking sheet for 15 min or until crispy.
- Spread your chopped zucchini and onion on a baking sheet and bake for about 20 minutes until soft. Allow to cool.
- While the zucchini is cooling mix together your dressing by whisking the olive oil lemon juice, garlic, salt and pepper.
- Toss everything together and serve topped with feta.
- Toss all of the chopped vegetable together.