Monday, May 2, 2011

Fabulous Fatoush.

I got bitten by the summer bug when the weather was so lovely here on Saturday and decided to make this delicious fatoush, brimming with all the ingredients of summer.

Normally, The Texan prefers a very "square" meal - protein, vegetable and starch.  But we are trying to add one vegetarian friendly meal to our menus each week, so we gave this recipe a whirl.  Very filling!

Foutoush is a middle-eastern dish typically composed of vegetables and tossed with grilled pieces of pita.  This recipe, from my gal Ina, is inspired by that traditional dish but she serves the pita on the side instead of mixed in.  I followed suit.
  • 10 scallions, white and green parts, thinly sliced
  • 1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
  • 1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
  • 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh mint leaves
  • 1/3 cup julienned fresh basil leaves
  • 1/2 cup freshly squeezed lemon juice (4 lemons)
  • 1 tablespoon minced garlic (3 cloves)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup good olive oil
  • 8 ounces good feta cheese, 1/2-inch-diced
  • Toasted pita bread, for serving
Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.  In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

My mom grows most of these vegetables in her garden so I have a feeling this will become a staple in my kitchen this summer.


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