Recipe

March 21, 2017

Fattoush With Country Bread

Recipe: Elisabeth Prueitt

Print This

2-PRUI_Tartine-All-Day-coverTry this recipe for Fattoush With Country Bread from the Elisabeth Prueitt’s cookbook, Tartine All Day.

Fattoush is a Middle Eastern salad usually made with toasted pita, a variety of vegetables, and finished with the garnet-colored and tangy spice, sumac. Most cuisines have methods to reuse cooked staple grains, whether frying up tortillas into chips or sautéing day-old rice, vegetables, and eggs to make fried rice. The Italian version is panzanella, and both of these bread salads make substantive sides, or can stand on their own as a meal. As for many recipes, feel free to add or omit certain vegetables, depending on your preferences and what you have on hand.

Ingredients

  • 3 slices country-style bread (or 4 rounds of day-old pita bread to make Fattoush With Pita Bread)
  • 2 tbsp olive oil
  • 1 tbsp sumac
  • 2 tbsp warm water
  • 2 tbsp red wine vinegar
  • 1/4 cup olive oil
  • 1/2 tsp sea salt, plus more as needed
  • Ground black pepper
  • 2 red or yellow bell peppers, cut into 1/2-inch pieces
  • 1/2 red onion (or 1/4 if large), cut into 1/2-inch slices
  • 3 tomatoes, cut into 1/2-inch cubes
  • 4 or 5 small Persian cucumbers, cut into 1/2-inch cubes
  • 5 radishes, very thinly sliced
  • 1 bunch mint, coarsely chopped

Directions

Yield: Serves 6

  1. Preheat the oven to 350°F. To make the croutons, pull the bread apart into large, irregular pieces, about 1-inch square. Toss the bread in a bowl with the olive oil, spread out in one layer on a baking sheet, and toast in the oven until golden, about 10 minutes. Set the croutons aside to cool.
  2. Mix the sumac and water and set aside for 10 minutes.
  3. Whisk together the red wine vinegar, olive oil, sea salt, pepper, and sumac water and set aside.
  4. Toss the bell peppers, red onion, tomatoes, cucumbers, radishes, and mint together with the croutons. Dress with three-quarters of the dressing, adding more as needed and serve. If making the salad ahead, dress the vegetables without the croutons and keep refrigerated, adding the bread 10 minutes before serving.
Source:

Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, copyright © 2017. Published by Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Paige Green © 2017

Tags: Recipe Salad Side Tartine All Day

Related Articles

Broccoli, Chickpea & Red Pepper Salad Recipe

Creamy Potato Salad Recipe

Tomato, Lemon, Croutons & Basil Salad Recipe