We'll take extra crispy pita, please.
is a chopped salad of tomato and crispy pita bread. Many versions include Persian cucumbers, romaine, and fresh herbs tossed in a simple vinaigrette. Also common: a generous dusting of sumac, which lends its unmistakable lemony tartness and dark red hue. The textures, flavors, and colors all work so well together.
Come peak summer, I’ll swoop up the ripest, juiciest tomatoes I can find and make it on repeat. But as much as fattoush dazzles in its classic form, it brilliantly morphs into exactly what I'm craving in the moment, practically begs for improvisation.Take this spunky springtime version I can’t stop making. It features radish and roasted asparagus in place of tomatoes and cucumbers.
Yogurt sauce swirled with more za’atar stands in as the dressing—its rich creaminess the perfect balancing act to all of the delightfully crunchy elements. I like to drizzle it over the salad rather than tossing it in, to get the greatest contrast in texture, flavor, and color.That’s the beauty of fattoush. Know its basic formula , and you’ll be able to riff to your heart’s content.
Even the preparation is flexible. Keep your vegetables raw , roast them in the oven at high heat , or head to the grill. With a , even this crispy chickpea number could be made over an open flame. A smoke-kissed fattoush? Yes, please!Flavorful Riffs on Fattoush
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