When I was living out in LA I became instantly spoiled by the abundance of produce available all year round. Persimmons in December. Tomatoes in January. And Avocados that taste like Avocados all year. All of this made eating your fruits and veggies so much easier.
In between long days prepping and pulling wardrobe from Warner Brothers and Universal Studios costume houses some lunch and fresh air was always needed. Sorting thru boxes finding the perfect pair of worn in Converse, climbing thru wardrobe racks and putting together police uniforms for an entire squad can be tiring. And that’s why a quick lunch break at Olive & Thyme was always a favorite. And their Fattoush Salad was always on point. Now that I’m back in New York I had to find a way to recreate this classic Middle Eastern salad.
You may need to seek out a specialty food shop to find ground sumac and pomegranate molasses. If you happen to live in NYC get yourself over to Sahadi’s on Atlantic Ave in Brooklyn. I always love an excuse to take a trip to the Middle Eastern shop. You can also check out kalustyans.com.
I recently picked up Songs in the Key of Life on vinyl on a trip down to Virginia. Stevie Wonder and mixing in the kitchen is always a winning combo.
2 tsp ground sumac
-soaked in 2 tsp warm water for 15 min
2 TB fresh lemon juice
1 TB pomegranate molasses
1 small garlic glove, minced
1 tsp red wine winegar
¼ tsp fresh mint, chopped
1/3 C extra virgin olive oil
pinch of salt
1 8-inch pita bread
2 TB extra virgin olive oil
pinch of salt
¼ tsp ground sumac
1 C grape tomatoes, halved
½ English cucumber
1 head of Romaine lettuce
1 C flat leaf parsley
1 C fresh mint, roughly chopped
¾ C feta
Preheat oven to 400 degrees.
Cut pita bread in half and place on baking sheet. Cover both sides of pita with olive oil. Sprinkle with sumac and salt and place in oven on the middle shelf. Bake for 7-8 minutes or until golden brown. Flip pita half way through baking. You want your pita to become toasted like pita chips so they will hold up in the salad and not become mushy.
Remove from oven and let cool. Once cooled break pita up into small pieces. Set aside.
In a small jar combine salad dressing ingredients. Place lid on jar and give a good shake until all ingredients are incorporated. Set aside.
Chop Romaine into ¾ inch ribbons and place in large salad bowl.
Halve, quarter and then chop up cucumber into bit size pieces.
Place cucumbers, tomatoes, parsley and mint in salad bowl with the Romaine.
Pour desired amount of dressing over the salad and give a toss.
Sprinkle feta and pita over the salad. Serve and enjoy.