Mediterranean Fattoush Salad

Have you ever seen the shows World Cafe: Middle East or Feast Bazaar on TLC? Well, I dote on them, primarily because they showcase the landscape, history, culture and obviously the food of that part of the world that I'm most enamoured with. I love everything Mediterranean. I used find it really hard spelling Mediterranean in school (I would confuse the number of 'R's with the that of 'N' in a day and age where we had to write our exams on paper and there was no auto-correct/spell check to come to our rescue). But ever since that was sorted out, my love for the Middle East has only jumped by leaps and bounds.
And with that has increased my obsession with Middle-Eastern food. I love the fresh flavours that their food boasts of...fresh herbs, yoghurt, healthy nuts and dry fruits, lentils and meat. I am not a salad-eater in general, as in I don't consume salads with all my meals or everyday for that matter. But there are those days when I feel like something light and flavourful, something healthy yet with a lot of zing. And it is in those times I crave for the Mediterranean Fattoush. Made up of the simplest of ingredients like tomatoes, cucumbers, capsicum, bread and some herbs, this will instantly freshen up you palate!
Serves: 2-3
Ingredients

For the salad:
Pita bread, torn into bite-sized cubes: 7-8 quarters
Cherry tomatoes, halved: 20
Cucumber, peeled and cubed: 1/2 cup
Capsicum, cut into thin strips: 1/2 cup
Fresh mint leaves, finely chopped: 1/3rd cup
Fresh parsley leaves, finely chopped: 1/3rd cup
Olives, halved: 10
Olive oil: 1 tbsp
Sumac: 1 tsp (It is a quintessential Turkish spice blend that you would hopefully find the the supermarket)

For the dressing:

Olive oil: 2 tbsp
Lemon, juice and zest: 1
Garlic juice: 1.2 tsp
Roasted garlic flakes: 1 tsp
Sumac: 2.5 tsp
Salt. to taste
Pepper powder, to season

Method:

1. For the dressing: In a bowl, place lemon juice and zest, garlic juice and sumac and whisk together to combine. Add the olive oil bit by bit as you continue whisking. Season with salt and pepper.

2. Toss the pita with a little bit of salt, pepper, sumac and olive oil and bake it a preheated oven for 8-10 minutes at 180 degree C till crispy and golden.

3. In a salad bowl, arrange the tomatoes, cucumber, capsicum, mint and parsley. Add the dressing and toss it well so that the dressing coats all the elements. Mix pita crisps in the salad or add it on top while serving. I served it with sumac grilled fish and garlic bread on the side.
I am sending this post to Kolkata Food Bloggers' event Summer Splash: Salads
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