Fattoush

fattoush

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

This is another one of those get creative recipes and use up the veggies you have in your fridge, but this is pretty much what I made

Fattoush

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.