Written by Palmetto Bluff
Jul 12, 2024
What’s more “summer” than tomatoes from the garden? Or, in Palmetto Bluff’s case–tomatoes from The Farm? We asked our newest addition to the Palmetto Bluff Club’s culinary team, Chef Beth, to share a classic summer staple from her library of recipes: Fattouche Salad.
Thanks to Chef Beth for sharing your culinary talents with our community!
Fattouche is a fantastic summer salad featuring fresh crunchy vegetables and crispy pita chips. Middle Eastern in origin, this salad gets a sweet and tangy kick from the use of sumac powder and lemon juice. It’s perfect on its own or topped with your favorite grilled protein.
– Two heads of romaine lettuce, chopped
– Two large farm tomatoes, large dice
– 12 pcs yellow cherry tomatoes, halved
– One cucumber, seeds removed, sliced into half-moons
– Five to six pieces of red radish, sliced into thin coins
– Ten pcs mint leaves, torn into large pieces
– Ten sprigs of cilantro (leaves only)
– Fresh sweet peppers, sliced into thin round coins (optional)
– Crispy pita chips, broken into pieces by hand
– Three tablespoons good quality honey
– Three tablespoons freshly squeezed lemon juice
– One tablespoons of Dijon mustard
– One tablespoon of sumac powder
– ½ cup extra virgin olive oil
– Salt and pepper, to taste
1. Make the dressing by whisking together the honey, lemon juice, dijon mustard, and sumac powder.
2. Slowly drizzle in the olive oil while still whisking until the dressing becomes homogenous.
3. Season with salt and freshly grated black pepper to your liking.
4. Place all the prepared vegetables in a large bowl and toss with half the dressing. If the dressing does not coat all the vegetables, add more dressing..
5. Add in the pita chips and continue to toss, adding more dressing if necessary.
6. The salad should be well-dressed but not soggy. The pita chips will absorb a good bit of the dressing, so adjust accordingly.
7. Plate and serve immediately.
