Fattoush Salad With Ricotta Salata Cheese
This colorful Fattoush Salad is a vibrant and refreshing combination of crispy pita pieces, fresh vegetables, and a zesty sumac dressing. The light and tangy flavors come together for a perfect balance of textures and taste. Enjoy this salad as a delicious side dish or add some protein for a complete, satisfying meal.
— Constant Cookbook
Ingredients
- Olive oil for frying
- 1 large pita bread round, torn into bite-size pieces
- 1 heart of romaine lettuce, cored and chopped (about 2 cups)
- 1 cup purslane, chopped (see note above)
- 1 cup cherry or grape tomatoes, halved lengthwise
- 1 cucumber, peeled, seeded and diced
- 1/3 cup very thinly sliced red onion
- 3 Tbs. chopped fresh mint
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 oz. ricotta salata cheese, coarsely grated (optional)
- 1/2 tsp. ground sumac, plus more for garnish
- 3 Tbs. fresh lemon juice
- 1/2 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- 1/4 tsp. ground sumac
- 1/4 cup olive oil
Instructions
- In a large fry pan over medium-high heat, pour in olive oil to a depth of 1 inch and heat until hot. Add some of the pita pieces; do not crowd the pan. Fry, turning once, until golden brown, about 1 minute. Transfer to paper towels to drain. Repeat with the remaining pita pieces. Let cool completely.
- In a large salad bowl, combine the lettuce, purslane, tomatoes, cucumber, onion, mint, parsley, ricotta salata and the 1/2 tsp. sumac.
- To make the dressing, in a small bowl, whisk together the lemon juice, salt, pepper and sumac. Add the olive oil in a slow, steady stream, whisking constantly until a smooth, emulsified dressing forms.
- Add the pita pieces to the salad and drizzle half of the dressing over the top. Toss to mix well. Sample a lettuce leaf or two and a bite of vegetable. Add more dressing if needed. (Refrigerate the remaining dressing for another use; it will keep for up to 7 days.) Sprinkle the salad with 
a little more sumac and serve immediately. Serves 6 to 8.
- <b>Fresh take:</b> Fattoush is really a Middle Eastern version of panzanella, Italy&rsquo;s popular bread salad. This nontraditional version includes a handful of dry, salty ricotta salata cheese.
- <b>Make it a meal:</b> Turn this crunchy, flavorful salad into a light dinner by adding sliced grilled or poached chicken breast. For a crowd, pile the salad on a platter, then top it with the chicken and pass a bowl of extra cheese at the table.
- Adapted from Williams-Sonoma <i>Good Food to Share</i>, by Sara Kate Gillingham-Ryan (Weldon Owen, Inc., 2010).
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