Disclosure: I received a gift card from Ozery’s Pita Break to purchase the ingredients for this recipe.
I’ve been in a salad rut for some time now and it was time to push myself out of the bad habit of making the same salads over and over again. One of the things I enjoy doing the most is trying to replicate my favourite restaurant dishes at home, especially the ones I spend the most money on : )
One salad I adore is a Middle Eastern one called Fattoush (the spelling varies). I often order it when I’m out and I knew that the ingredients were simple enough for me to make the salad at home. I got the little push that I needed to make it when the folks at Ozery’s Pita Break, an awesome company that started right here in Toronto, asked me if I would like to try and make a recipe with their pita products. Ozery’s produces a number of bread products including flatbreads, buns, pitas and crackers that are free of artificial preservatives, colours, flavours and additives. I live in a Jewish neighbourhood, so another point I wanted to share is that all of Ozery’s products are certified as kosher under the Orthodox KSA (Kashruth Supervision of America) organization. In other words, no dairy or animal products or by-products are used, making them great for vegetarians and vegans. Some of my favourite Ozery’s Pita Break products include:
- Regular Large Pita
- Organic Whole Wheat Large Pita
- Apple Cinnamon Morning Rounds
- Date & Chia Morning Rounds
- Original Flax OneBun (they are terrific with veggie burgers)
- Flax & Honey Lavash (I love to have these with hummus and baba ghanouj)
A search online will show that there are many ways to make a Fattoush Salad but I chose to make it the way I enjoy it the most, with basic ingredients and a lovely spice called sumac.
“Sumac is the berry of a shrub that grows in the Mediterranean and parts of the Middle East. It is little known in Western cuisine, but it is an essential ingredient in Arab and especially Lebanese cooking. It has a tart, fruity flavour, and is used to add acidity to food in the same way that lemon is used in Canada and tamarind is used in Asian countries.” (Source: The Silk Road Spice Merchant – http://www.silkroadspices.ca/products/sumac)
The recipe below is my creation and it’s a mashup of several recipes I reviewed online. You can add additional ingredients such as torn romaine lettuce, chopped green, yellow or red pepper, purslane, arugula, radish or use a creamy dressing….as you can see, there are tons of options. If you make your Fattoush Salad a different way, I would love to try it! Please leave a comment below the post or connect with me on Twitter @savvari. Enjoy!
Creator: Sandy Avvari-Nayani – http://www.milkandeggs.ca
2 tablespoons olive oil
One Ozery’s Pita Break Large Regular Pita, split in half to make two separate layers, then tear each layer into bite-sized pieces or cut the pita into 1-inch square pieces.
1/4 cup olive oil
1/2 cup freshly squeezed lemon juice
2 teaspoons sumac (found at most Middle Eastern grocery stores)
3 plum tomatoes, deseeded and chopped
2 Lebanese cucumbers, halved lengthways, chopped (or a medium-sized English cucumber, halved lengthways, chopped)
½ a medium-sized red onion, thinly sliced
1 cup flat-leaf parsley leaves, coarsely chopped
1/2 cup mint leaves, coarsely chopped
1 tablespoon sumac
Kosher salt (for seasoning)
Toast the pita: I used my toaster oven to toast the pita pieces. Line your baking tray with parchment paper. Place the pita pieces in a bowl and toss them with the olive oil. Spread the pita pieces onto the parchment-lined baking tray. Toast in the toaster oven until they are crunchy, likely about 3-4 minutes depending on the settings on your toaster. Watch carefully to make sure they brown but do not burn! Once ready, transfer pieces back to the bowl and set aside.
Make the salad dressing: Combine all dressing ingredients in a screw-top jar or other container with a tight fitting lid. Secure lid. Shake until well combined. Set aside.
Salad: Place tomatoes, cucumbers, red onion, parsley and mint leaves in a large serving bowl. Sprinkle with sumac. Drizzle with dressing. Toss gently to combine. Season to taste with kosher salt.
Add toasted pita pieces to the salad. Toss gently and serve. Taste again and add more kosher salt and lemon juice if needed. Serve immediately.
Sandy’s notes: I tried this salad with Ozery’s Organic Whole Wheat Pita as well and it was also delicious. In order to stay “true” to the original recipes for Fattoush Salad however, their plain pita is the best option.
To learn more about Ozery’s Pita Break, please visit:
CONTEST: Enter to win an Ozery’s Pita Break prize pack!
This prize is valued at over $110 and it includes:
- A range of Ozery’s Pita Break products
- Cutting Board
- Bowl Dip Set
You can earn entries by doing the following:
- Leave a comment below this blog post and tell me what your favourite way to enjoy pita bread is. Do you like to dip it? Stuff it with toppings? Make a pizza? Maybe you’ll teach me something new!
- Follow both me Sandy Avvari-Nayani @savvari and Ozery’s Pita Break @OzeryBakery on Twitter. Then, retweet my tweet about this blog post/contest from my Twitter feed at www.twitter.com/savvari
The contest begins on March 16, 2015 and will end on Tuesday March 31, 2015 at 12 pm EST. The winner will be announced later that day.
You can enter via each method once per day until the end of the contest.
The contest is only open to Canadians with a Canadian shipping address. Ozery’s Pita Break will ship the prize package directly to the winner’s home.