Fattoush Salad
- Prep Time 15 minutes
- Cook Time 0 minutes
- Total Time 2 hours 35 minutes
- Yield 2
- Category Salad
- Method Assemble
- Cuisine Middle Eastern
Fattoush Salad
After making this recipe at least 2 times month for the last year, I’ve come up with my ultimate take on the famous Ottolenghi’s Fattoush Salad.
- Prep Time 15 minutes
- Cook Time 0 minutes
- Total Time 2 hours 35 minutes
- Yield 2
- Category Salad
- Method Assemble
- Cuisine Middle Eastern
Ingredients
Units
- 1 cup Greek yogurt
- 2/3 cup whole milk
- 3-4 large heirloom tomatoes, diced
- 3 oz radishes, thinly sliced
- 5 mini cucumbers, thinly sliced
- 1 scallion, diced
- 1/2 oz fresh mint, coarsely chopped
- 1 oz flat-leaf parsley, coarsely chopped
- 1 large clove garlic, diced
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup olive oil, plus extra to drizzle
- 2 tablespoons red wine vinegar
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon fine grain sea salt, plus more to taste
- 4 pita breads, toasted until golden and fully hard
- 6 oz feta cheese, crumbled
- 2 teaspoons sumac (or more to taste)
Instructions
- In a mason jar or cup with a lid, shake milk and yogurt together and place in fridge until bubbles form on the surface. Let sit at least 2 hours, but up to 1 day.
- When you’re near ready to serve, combine fermented yogurt mixture with tomatoes, radishes, cukes, scallion, mint, parsley, garlic, lemon juice, olive oil, and vinegar. Sit for at least 20 minutes for all the flavors to combine.
- When you’re ready to serve, crumble the pita into large pieces and toss to combine. Towards the end of your mixing, toss in feta. Garnish with sumac and serve!
Find it online: https://hair-grow.fit/fattoush-salad/%3C/a%3E%3C/p%3E