A fattoush salad is the Middle Eastern version of an Italian panzanella salad. Pieces of stale or toasted pita bread are tossed in the salad, soaking up extra moisture and flavors from the vegetables and dressing.
Makes 6 servings
1 small garlic clove, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon ground cumin
1/4 teaspoon sumac (a Middle Eastern spice found in specialty markets or the supermarket spice department)
1/2 cup extra-virgin olive oil
2 large pita breads
Freshly ground black pepper
1 head romaine lettuce, washed, leaves torn in pieces
4 cups arugula leaves
1 small bunch Italian parsley leaves
1 small bunch fresh cilantro leaves
1 small bunch fresh mint leaves, torn in pieces
1 small red onion, thinly sliced
1/2 English cucumber, quartered lengthwise, thinly sliced
1 cup halved cherry or grape tomatoes
1/2 cup pitted Kalamata olives
1/2 cup crumbled feta cheese, plus extra for garnish
To prepare the vinaigrette, mix all of the ingredients, except the olive oil, together in a small bowl. Whisk in olive oil in a steady stream until emulsified.
Preheat oven broiler. Lightly brush pita bread with olive oil. Sprinkle with a little salt and pepper. Cut each pita circle in 6 triangles. Toast in oven, turning once, until crisp and beginning to color. Remove from heat and cool. Break into shards. Toss the pita pieces with the romaine, arugula, parsley, cilantro and mint in a large bowl. Scatter the tomatoes, cucumber, onion, olives and feta over the salad. Drizzle with half of the dressing and toss to combine. Add additional vinaigrette to taste and toss again. Serve garnished with extra feta.