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Fattoush

Culinary term time…

Fattoush is a Levantine bread salad made from toasted or fried pieces of pita bread (khubz ‘arabi) combined with mixed greens and other vegetables, such as radishes and tomatoes.[1] Fattoush belongs to the family of dishes known as fattat (plural) or fatta, which use stale flatbread as a base.

Thank you Wikipedia….

Grilled Zucchini and Bell Pepper Fattoush

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This salad is just filled with great tasting, fresh vegetables!

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The pita is the key ingredient here.

Grilled Zucchini and Bell Pepper Fattoush

Servings: 4 to 6 servings

Ingredients:

On the grill:
3 medium orange or red bell peppers (about 1 pound), stemmed, seeded, quartered
4 to 5 slender zucchini (about 1 pound), trimmed, cut lengthwise in half
2 (5- to 6-inch) pita breads, each cut horizontally into 2 disks, or two 6x4x1/2-inch slices country white bread
Olive oil (for grilling)

For the dish:
1 (8-ounce) cucumber, peeled, halved, seeded, cut into 1/2-inch cubes
12 cherry tomatoes, each halved
3 green onions, thinly sliced
1 cup (scant) pitted Kalamata olives, halved
1/2 cup (packed) fresh mint leaves
1/3 cup chopped fresh cilantro
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1 4-ounce piece feta cheese, cut into 1/2-inch cubes (scant 1 cup)
Ground sumac* (optional)
*A fruity, tangy seasoning powder made from ground dried sumac berries; available at Middle Eastern markets and from adrianascaravan.com.

Directions:

Prepare barbecue (medium heat). Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred and just crisp, turning often, about 3 minutes. Transfer to sheet with vegetables and cool. Tear bread into 1-inch pieces. DO AHEAD Vegetables and bread can be made 2 hours ahead. Let stand at room temperature.

Cut peppers lengthwise into 1/2-inch-wide strips, then crosswise into 1/2-inch pieces. Cut zucchini lengthwise in half, then crosswise into 1/2-inch pieces. Place in large bowl. Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine. Add bread pieces. Whisk 1/2 cup oil, lemon juice, and cumin in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad; toss to coat. Add feta and gently mix into salad.

Transfer salad to large bowl. Serve, passing ground sumac for sprinkling over, if desired.

Source: http://m.epicurious.com/recipes/food/views/Grilled-Zucchini-and-Bell-Pepper-Fattoush-238777

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Categories: Cheese3, Greek, Grilled, kosher, Low Carb, Lunch3, Picnic, Recipes, Salad, vegan, Vegetable4, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

2 Comments on “Fattoush”

  1. February 13, 2016 at 11:03 am #

    mmmmm bell peppers anything!

    Like

    • February 13, 2016 at 11:34 am #

      I love fattoush! My mother in law’s makes this for me! Love the grilled or fresh veggie fattoush any time anywhere;)

      Liked by 1 person

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