This spring version of fattoush is a cool, tangy salad with lots of crunch.
Traditionally a handy vehicle for using up stale pita or flat bread, fattoush is most often a mix of lettuces with chunks of raw vegetables like tomatoes or cucumbers and a kicky vinaigrette. The beauty of fattoush is in its lively mix of flavors and textures.
There’s the crisp lettuce, the crunchy pieces of pita and the sour flavor of lemon juice and sumac to keep your palate happy with every forkful.
It’s a wonderful salad for spring or summer, cool and easy, just the thing for an easy lunch or dinner. A salad with lots of lightness and crunch and a lemony, herby freshness.
My take on this traditional Middle Eastern salad is a spring version featuring watermelon radishes and petite peas along with my homemade pita chips.
I use a bed of frisee lettuce as the base to which I add a generous amount of chives and mint. That’s topped with tender peas, paper thin slices of pink hued radishes and roughly broken chunks of toasted pita chips. (These are the same chips from my Mediterranean Nachos just with a sprinkle of sumac instead of oregano.)
The dressing couldn’t easier either, just lemon juice, olive oil and a bit of yogurt. It’s that little bit of creaminess from the yogurt I find really brings the entire thing together, making the crisp textures and flavors of spring shine through in every bite.
Crisp, tangy, creamy and satisfying, this is the kind of salad that’s all about contrasts.
What are your favorite spring salads?