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Prep time
20 minutes
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Cook time
10 minutes
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Serves
4-6
Author Notes
Fattoush is favorite bread salad in all Middle Eastern countries that uses the freshest vegetables of the season and day old or toasted bread and dresses them lightly. This salad can be either a main course for lunch and dinner, or a side dish to the main.
In this version the addition of grilled cabbage gives this salad a nice smokey flavor and extra crunch that the traditional lettuce won't provide. Go ahead, fire up that grill and throw the cabbage on. —Chef Reza Setayesh | Plant Loving Humans
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Ingredients
- For the Salad
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1 head
napa cabbage
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1
small red onoin
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3
vine ripe tomatoes, diced into large cubes
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1
Persian cucumber, sliced
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3
pita bread, cut into wedges
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4-6 ounces
tofu feta OR cow's milk feta, crumbled
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6-8
radishes, sliced
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2 tablespoons
zatar
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1 tablespoon
sumac
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1/4 cup
chopped mint
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1/4 cup
chopped parsley
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1/8 cup
chopped dill
- For the Dressing
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2
lemons
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2 ounces
red wine vinegar
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2 tablespoons
whole grain mustard
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1 teaspoon
pink salt
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1/2 teaspoon
ground black pepper
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3 ounces
extra virgin olive oil
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1 teaspoon
sumac
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2 teaspoons
zatar
Directions
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Preheat grill. Heat oven to 375 degrees.
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Cut cabbage in half lengthwise, brush lightly with olive oil, and proceed to grill until deeply charred. Immediately place in the fridge to avoid cooking the cabbage any further.
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Cut pita into small wedges and toss with 2 tbsp olive oil and salt. Place on a cookie sheet pan and place in the oven for about 7-10 minutes, or until crisp and toasted. Cool on a rack on the counter.
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Prepare salad ingredients and place all in a large bowl, including the grilled cabbage and toasted pita wedges.
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Place all dressing ingredients in a glass jar and shake vigorously prior to dressing the salad.
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Add the amount of desired dressing to the salad and toss. Taste and adjust seasoning as needed.
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