by Rivka
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my 41 recipes »
A&M's Testing Notes:
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Expand3 big heirloom tomatoes of different varieties, such as red, purple cherokee, green zebra, and yellow Ask a question about this ingredient
1 pint cherry tomatoes, most flavorful you can find – I favor yellow ones -- halved Ask a question about this ingredient
3-4 middle eastern cucumbers, halved lengthwise and sliced into chunks Ask a question about this ingredient
3 scallions, bulb end removed, sliced Ask a question about this ingredient
1/4 red onion, thinly sliced, optional Ask a question about this ingredient
4 pieces good quality pita bread Ask a question about this ingredient
1/4 cup mint, roughly chopped Ask a question about this ingredient
1/4 cup flat-leaf parsley, roughly chopped Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 teaspoon sumac Ask a question about this ingredient
juice of 1/2 lemon Ask a question about this ingredient
3 tablespoons pomegranate syrup Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
1/2 teaspoon crushed dried mint Ask a question about this ingredient
1/2 teaspoon sumac Ask a question about this ingredient
Preheat the oven to 350. If pita is pocket-style, slice open. Put in a single layer on a rimmed baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with salt, pepper, and sumac. Bake pita 15-20 minutes, until crisped. Alternative: if it’s too hot to turn on the oven, you can just slip the pita slices in the toaster and toast until crisped. Remove toasted pita from oven or toaster, and break into uneven bite-sized pieces. Set aside.
Ask a question about this stepSet aside a bowl for making the dressing; as you slice tomatoes, you’ll add the collected juices to the bowl. Rinse and dry large heirloom tomatoes delicately. Halve tomatoes, then slice each into 2-bite wedges, taking care to reserve the collected juice and transfer it into the dressing bowl. Halve cherry tomatoes. Transfer all tomatoes to large, shallow bowl or rimmed serving platter. Add cucumbers, red onions if using, scallions, and mint to salad bowl, and carefully incorporate without smushing tomatoes. (That’s a technical term.) Add pita chips on top.
Ask a question about this stepMake dressing: combine all ingredients except oil, and whisk to combine. Add oil in slow stream, whisking as you pour to emulsify dressing. Drizzle dressing over salad, and let sit for 20-30 minutes before serving, tossing every 10 minutes or so to meld flavors.
Ask a question about this stepWe enjoyed it, and it allowed me do many firsts - use heirloom tomatoes and sumac and finally get to make my first fattoush. Thanks
Looking forward to making this tomorrow for dinner!
We loved it........husband who rarely says much said, 'this is a GOOD salad'!
Thanks for your comments on the photos..
What a perfect summer recipe!! Your dressing sounds especially delicious and unique!
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Thanks for the lovely review!