By: Sandra Violet Clark for The Dirt
Want a swoon-worthy summer salad that comes together in minutes? Try this Mediterranean-inspired dish; it’s a simplified riff between a Lebanese fattoush and Italian panzanella. If you like juicy tomato sandwiches, this is the next level. Far more tomatoes, and the juicier, the better. Like, imagine a small ocean of lusciously seasoned summer tomatoes mingled with feta, olive oil and herbs soaking into crisped pita chips (oven-toasted DIY or a bag or your favorite works here). It’s a glorious mash-up of textures, and peak savory-salty-tangy tomato glory. Light, crisp, and cooling, it crowd-pleases at the family reunion, picnic with friends, or a simple dinner at home.
30-Second Cooking Lesson: Let the tomatoes soak in the seasoning. Salting tomatoes (or in this case, tossing them with all the dressing ingredients) and waiting a few minutes allows the salt to not just sit on top of the food, but start to get familiar with it. It skyrockets the flavor of your farmers market, CSA, or backyard tomatoes to celestial heights, and transforms even grocery store tomatoes to taste like whoa.
Recipe
30 mins (15 mins if you sub store-bought chips)
Serves 4–6
- 5 pitas
- ⅓ c. of avocado / olive oil, divided; brush on pitas, use remainder in dressing
- 1½ tsp. salt, divided
- 3-4 c. tomatoes, chunked (~¾” dice)
- 2 c. cucumbers, chunked (~¾” dice)
- ½ c. sweet onion, chopped (~½” dice)
- ⅓ c. feta cheese, chunked (~¾” dice)
- 2 tbsp. basil, chopped
- 1½ tbsp. red wine / apple cider vinegar
- A few grinds of pepper
- Preheat oven to 400°. Cut pitas into 6-8 wedges. Place on a large baking sheet, brush with oil on both sides, sprinkle tops with ½ tsp salt. Bake until they begin to look toasted and tinged gold, 7-9 minutes.
- While chips bake, assemble salad. Place all remaining items in a serving bowl, and toss to coat with oil and vinegar. When pitas are baked, add to the bowl, giving the chips a little crunch to break them up. Mix them in to soak up the juices. Eat immediately (crispy) or let them mingle with the salad for a few minutes before serving (a little softened).
SWAP: Make it easy and use pita chips, pitas crisped from the toaster, or stale ones from the counter. // Olive oil is classic, but avocado oil is really rich and mellow allowing other flavors to come through a little more than usual. // Try replacing the feta with mozzarella.
SUBTRACT: Make it vegan with no cheese.
ADD: Grilled lamb, chicken, or cooked chickpeas, seasoned with salt and pepper. // Crispy chickpeas are especially good. // Quality olives are a fun addition if you feel nontraditional.
FATTOUSH: Sumac (a smoky-sour, addictive spice from the Middle East) turns this salad into magic. Sprinkle up to 4 teaspoons over the salad.
Sandra Violet Clark is a Davis cooking teacher and recipe developer. Find her and her business, The Kitchen Natural, on IG @thekitchennatural.
