Fattoush Salad à la Edy’s Grocer
In his new book, Keep It Zesty: A Celebration of Lebanese Flavors & Culture from Edy’s Grocer, Edy Massih shares some of the secrets behind his beloved Greenpoint mecca. Save this fattoush recipe for those precious summer weeks when gardens and farmers markets are bursting with perfectly ripe, perfectly glorious heirloom tomatoes. To make the most of that season, Massih skips fattoush’s traditional chopped lettuce, opting instead for luscious tomatoes, big crunchy chunks of cucumber, and peppery radish. And, while all fattoushes employ pita chips and dressing, Massih toasts his pita with fragrant, nutty dukkah, and he dresses his fattoush with a tart, sumac-haunted vinaigrette. The result is sprightly, satisfying, and oh, so Edy Massih.
Summery Fattoush Salad
Adapted From: Keep It Zesty: A Celebration of Lebanese Flavors & Culture from Edy’s Grocer by Edy Massih
SERVES 4 TO 6
INGREDIENTS
5 heirloom tomatoes, cut into wedges
1 English cucumber, quartered and cut into 1-inch pieces
1 bunch radishes, thinly sliced
1 cup thinly sliced scallions
½ cup fresh mint leaves
1 ½ cups Tangy Sumac Vinaigrette*
1 cup Dukkah Pita Chips**
PREPARATION
Add the tomatoes, cucumber, radishes, scallions, and mint to a large bowl. Add the dressing and toss to combine. Garnish with the pita chips just before serving.
*Tangy Sumac Vinaigrette
MAKES 2 CUPS
INGREDIENTS
¾ cup extra-virgin olive oil
¾ cup fresh lemon juice
¼ cup sumac
2 teaspoons kosher salt
2 ice cubes
PREPARATION
Add the ingredients to a blender. Blend on high speed for about 1 minute, until fully combined. Taste for seasoning and refrigerate in an airtight container for up to 1 week.
Edy’s Tip: Ice cubes help with the emulsification of the dressing so it doesn’t break.
**Dukkah Pita Chips
MAKES 8 CUPS
INGREDIENTS
1 (12-ounce) package white or whole-wheat pita
½ cup homemade or storebought dukkah
¼ cup extra-virgin olive oil
1 teaspoon kosher salt
PREPARATION
Preheat the oven to 350°. Line a rimmed baking sheet with parchment paper. Use kitchen scissors to cut the pita into large squares, about 2 inches each. In a large bowl, whisk together the dukkah, olive oil, and salt. Add the pita pieces and toss until completely coated. Spread the pita evenly on the prepared baking sheet. Bake for 6 to 8 minutes, until golden brown and crisp. Serve right away or cool completely on the baking sheet and store in an airtight container at room temperature for up to 5 days.
