Fattoush is a popular salad of Middle Eastern cuisine. Added to the fresh vegetables and lemony vinaigrette are gently toasted pieces of pita which gives it its crunchy texture. This recipe comes to you from the James Beard award-winning chef Alon Shaya of Shaya restaurant in New Orleans.
INGREDIENTS for Feta Vinaigrette: Makes 1 qt.
- 1 1/4 cup Canola Oil
- 1/8 cup preserved lemon, seeds removed and minced fine
- 1 pinch chili flakes or Aleppo pepper
- 1/2 cup rice wine (or white wine) vinegar
- 1/2 teaspoon orange blossom water
- 1/3 cup lemon juice
- 1 clove garlic, finely grated
- 1 tablespoon honey
- 1 cup Bulgarian sheepsmilk feta, crumbled
PROCESS for the Feta Vinaigrette:
In a large mixing bowl add the preserved lemon, chili flakes, vinegar, orange blossom water, lemon juice, garlic and honey. Mix well until combined. Slowly drizzle the Canola oil onto the side of the bowl while stirring with a whisk. Once mixed, add in the crumbled feta and mix gently, trying not to break down the curds too much.
INGREDIENTS to assemble salad:
- 2 pita
- 2 heads bibb or romaine lettuce
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup radishes, sliced thin
- 1/8 cup za’atar spice
- 1 cup feta vinaigrette
- 1 cup Bulgarian sheepsmilk feta
PROCESS for salad assembly:
Preheat oven to 350F. Cut the pita into eighths as though it were a pie. Separate the top wedge from the bottom wedge. Toss in olive oil and bake in the oven for 10-15 minutes until golden brown. Remove the leaves of the lettuce from the stem and wash and dry them. Toss the washed lettuce with the cucumbers, cherry tomatoes, radishes and the feta vinaigrette. Place the dressed salad on a plate and top with the crumbled feta cheese, toasted pita chips, and za’atar spice. Now enjoy!