fattoush salad (1/2 recipe)
1/2 cup greek yogurt
3/4 cup whole milk
1 whole stale Turkish flatbread
could also use naan or pitas
2 whole tomatoes
cut into 2/3-inch dice
3 whole radishes
thinly sliced into rounds
2 whole mini cucumbers
peeled and chopped into 2/3-inch dice
1 whole green onion
thinly sliced
fresh mint
chopped fine
flat-leaf parsley
pluck whole leaves
1 1/2 tsp dried mint
1 whole garlic
1 1/2 tbsp lemon juice
freshly squeezed
1 tbsp cider vinegar
could also use white wine vinegar
2 tbsp olive oil
3/4 tsp salt
1/3 tsp freshly ground black pepper
olive oil
1 1/2 tsp sumac
or more to taste, for garnish
Since the yogurt dressing only keeps for about a day, we split this version of the recipe in half since we're just a household of 2. We'll usually make this when we have leftover pitas from curried cucumber sandwich.
Prepare the dressing 3-24 hours in advance. In a small glass measuring cup, whisk together the yogurt and milk. Cover with plastic wrap and store in the fridge until bubbles form on the surface. The dressing will taste similar to buttermilk but will be a little less sour.
Tear the bread into bite-size pieces into a large mixing bowl. Pour the yogurt dressing over it.
Toss all the veggies into the mixing bowl as you finish prepping them.
Prepare the secondary dressing with the dried mint, garlic, lemon juice, cider vinegar, olive oil, salt and pepper. You can add the ingredients directly into the bowl or prep the dressing separately then drizzle it to taste over the veggies and pita bits.
Let the salad sit for about 10 minutes then gently toss. Transfer the salad into serving bowls. Drizzle with olive oil and garnish with sumac. Enjoy!
source: Jerusalem by Yotam Ottolenghi and Sami Tamimi