Well, here it is: the first recipe. It seems like it's been ages since I started this modest little blog, with promises of recipes to come using the produce of the gardens. Well, after an interminable wait, we have a speck of produce and a great garden-inspired recipe!
Fattoush, ladies and gentlemen-the Middle Eastern answer to bread salad. Some of the truly great things about this recipe are-it's super-fast, super-easy, and super-adaptable. I'll show you how I made mine, and I'll throw in some variations, too. Feel free to add your own comments or suggestions on how you made yours!
On to the recipe:
First, turn on the oven to 350 degrees Fahrenheit.
Next, prepare the pita. I used Lebanese pocket bread, which is superior not only because it's Lebanese (that's the Saliba part of me!) but also because it's a bit thinner, making for a nicer texture as a chip. Of course any pita will do. Did I mention that the pita I used has been kicking around in the freezer since I don't know when-and that's another great thing about Fattoush-it's a great way to use up bits and pieces of miscellany that you don't want to waste!
To make the pita part, just toss some olive oil into a big bowl (imagine the right amount to lightly coat whatever amount of pita you have), throw in some chopped garlic or garlic powder, roughly break or tear your pita into various sized pieces, toss it all together, and salt it well.
Pour the pita on a baking sheet and toast until mostly crunchy. The nice thing about tearing odd sizes is that the larger pieces will still have some softness to them, while the smaller pieces will be just like chips. That's one of the most important features of a good Fattoush-texture!
While the pita is toasting, chop up some vegetables-preferably whatever is in your garden or farm market that's appealing to you. The classic veg in Fattoush are lettuce, cucumber, tomato and red onion. But the important thing here is to feel free to substitute! Don't like cucumbers? No problem-slice some celery, or throw in extra tomatoes. Have some feta and mint in the bin? Use it! Just close your eyes, imagine what seems appropriate for a Middle Eastern meal, and use it!
(Now, I must admit the only produce I used from my garden was lettuce-but the cucumbers and tomatoes at least came from Minnesota. This lettuce variety is Cimarron-the only one that produced from my first planting, actually. I've since replanted with and HMS Mesclun Mix and a Freckles butter leaf lettuce.)
OK-about ten minutes later the pita is toasted, the lettuce is cleaned, the veg are chopped. Now throw it all in the very same bowl you tossed the pita in (the one with some garlic-y oily bits left in it) add a squirt or two of something acidic-be it fresh lemon juice, red wine vinegar, balsamic-taste for seasoning, and dish up.
Here's how mine turned out:
This is one of the go-to salads for the husband and I during the spring and summer, and when it's hot out and we can't bear to turn on the oven, we just fire up the grill and toast the pita!
