• Top Food Blogs Proud member of FoodBlogs
  • ”my
    Award Winning Recipe Blogs - BlogCatalog Blog Directory

Fattoush Salad #SundaySupper

Ready to serve

One of the things I long for during the long, cold, dreary winter is meat on the grill.

Nothing smells better. Nothing tastes better. Well, only if you’re a carnivore at heart, of course.

One of my favorite things on the grill is lamb … lamb chops, to be exact. And to bring this end-of-the-winter, let’s-celebrate-the-spring feast together for me nothing is better than a Fattoush Salad from Forever Summer by Nigella Lawson.

The salad is bright and fresh. Great, simple ingredients, simply dressed.

To make the salad gluten free,  just skip the last step and don’t add the pita bread.

This is another one of those do-ahead dishes that just gets better as it sits waiting for you to devour it! And devour it you will!

  • 2 pita breads
  • 1/2 red onion, finely chopped
  • 1 cucumber, quartered lengthwise and chopped
  • 4 tomatoes, chopped
  • Generous handful of fresh flat leaf parsley, chopped
  • 1 clove garlic, crushed or finely chopped
  • 6-8 T olive oil
  • 1 lemon, juiced
  • Salt
  • 1 t Sumac powder to sprinkle over finished salad

Ingredients

NOTE: I used an English cucumber and had to cut it into eighths, not quarters. I find they’re much less watery.

Panorama

Gently, but thoroughly, mix the chopped red onion, cucumber, tomatoes, parsley and garlic together.

Waiting

Dress the salad with the olive oil, lemon juice and a little salt.  Refrigerate until almost ready to serve.

You want to have the pita bread still slightly warm and crisp, so this final step should be done just before serving.  Split the pita bread in half and toast or put in the oven for five minutes.  They should be crisp, but not completely brittle.

Using scissors, snip, or just break apart with your hands, the toasted pita bread into medium to small pieces and stir into the salad mixture.

NOTE: This was a lot of salad for two people. Knowing I’d be using the rest of this salad for lunch the next day, I sprinkled the pita shards on top so they would be eaten then and wouldn’t be a yucky, soggy mess in the salad the next day.

Done

Sprinkle over the sumac so it is noticeable but not too thick.

This is part of another wonder Sunday Supper. This week’s theme ‘Free for All’ hosted by Beate at The Not So Cheesy Kitchen. Check out the rest of the posts if you get a chance!
Breakfast
Breakfast

  • Dairy, Egg, Gluten, Nut & Soy Free Brown Rice Breakfast Pudding by girlichef
  • Dairy & Nut and Sugar Free Blueberry Tangerine Muffins by Vintage Kitchen
  • Dairy, Egg, Gluten, Nut, and Soy Free Homemade Mango Jam Recipe by Masala Herb

Main Courses

Sides
Breads

Treats

Drinks

sunday supper Sneak Peek: 45+ Fabulous Summer Berry Recipes for #SundaySupper

Hummus

Done 2

There’s been a lot of dust. There’s been a lot of noise. Beautiful work done, but filthy, dirty, hungry people are standing around and wondering if I have lost my senses by not feeding us soon enough. You know, that look the polar bears give the zoo keepers when they enter their habitats – ‘I hope you brought me food. If you didn’t, I think I may just eat you instead.’

Dinner is still a while off. You wanted help AND you want dinner? Hmmm … I am good, even magical perhaps, but being drafted as a dust and noise making assistant AND making dinner at the same time is a feat even I cannot achieve!

I need something to be munched on while I shower and degrunge myself. Please, sit, relax, munch, have a drink, munch, a smoke, munch …

Fortunately for me, I had the wherewithal to whip up a batch of hummus and pita chips in the morning while tea kettles were whistling and coffee makers were dripping.

So simple! Everything goes into the bowl of a food processor. Whirl. Pulse. Whirl. Pulse. Scrape. Taste. Adjust seasoning. Done.

So, dear polar bear, munch away, you don’t get to eat the zoo keeper! At least not today!

  • 1 15.5 oz. can of garbanzo beans (chickpeas), rinsed and drained well
  • 1 6 oz. container Greek plain yogurt
  • 2 garlic cloves
  • juice of 1/2 a lemon
  • 1/2 t salt
  • 1/4 t pepper
  • 1/4 C olive oil
  • sprinkle of sweet paprika

NOTE: You can use regular, plain yogurt, but then you should drain it. I use a coffee filter in a strainer and let the liquid leach out.

Chick peas draining

Everything goes into the bowl of a food processor, except the olive oil. Pulse until smooth.

Drizzle in olive oil. Pulse until combined and smooth. Adjust lemon, salt and pepper to your liking.

Transfer to a bowl. Drizzle the top with a little olive oil, a sprinkle of paprika, some pita bread or pita chips, maybe olives, a big glass of wine and you’re ready to forget the day!

NOTE: Start with the above measurements and adjust the salt, pepper and lemon to your liking.