Like many of you, I am deep in summer without a kitchen. Think: easy recipes that require a little assembly of ingredients and not a lot of thought. The market is full of seasonal fruits and vegetables, and my plates throughout the day are filled with chopped ingredients served with a few accoutrements. In my humble opinion, it’s the best way to embrace the season, and this Herbed Heirloom Tomato Fattoush Salad is one of those recipes that has graced my table repeatedly over the past few weeks.
Although inspired by the traditional Levantine salad, this fattoush salad is certainly not traditional, but uses a similar set of ingredients to create a delicious and fresh dish. I rely on these colorful, almost sweet heirloom tomatoes, fresh herbs, and crunchy cucumbers to bring this salad to life all summer long.
Ingredients You’ll Need for This Heirloom Tomato Fattoush Salad
This salad has a fairly short ingredient list (as summer dishes should), so it makes it easy to swap out what you have on hand and add extras wherever you like.
Pita. You can either use fresh pita to create your own toasted chips, or swap in pita chips if you want a little shortcut.
Heirloom tomatoes. Choose your favorite colors and cut them into large wedges.
Lettuce. I like crunchy local varieties, but use what you have or leave it out if you prefer.
Cucumbers. Crunchy and fresh, I like to cut it into half-moons.
Herbs. Mint, parsley, dill, coriander, I like to add large handfuls of fresh herbs to add flavor and freshness.
Halloumi. Fattoush doesn’t traditionally use cheese, but to add protein and extra weight to make this salad meal-worthy, I like to add some crispy halloumi.
My Favorite Creamy Dressing
Traditionally, fattoush salad uses a dressing that is more like a vinaigrette. I tend to prefer a creamy dressing for my salad, so I used the traditional version as a guide while adding tahini to create a creamy dressing that clings lightly to the vegetables while adding the same classic flavors.
Sumac and pomegranate molasses are the two ingredients that really take this dressing to the next level. To me, sumac reminds me a lot of the amchur powder used in Indian cooking, with a similar biting, pungent taste that keeps you coming back for more.
To make this dressing ahead of time, add the olive oil, lemon juice, sumac, salt, pomegranate molasses, and tahini to a jar and shake until well combined. I sometimes add a little drizzle of honey to balance it out if needed, but I taste and adjust as needed.
What to serve with this fattoush salad with heirloom tomatoes
While heavy enough to serve on its own thanks to the pita and the addition of halloumi here, if you’re serving this salad tableside and need some pairings, here are some options I love.
- Add extra protein with this spice rubbed chicken.
- Or make it simple salmon during the week to pair.
- I also like the idea of serving this salad with some toast for an outdoor meal.
Fattoush salad with heirloom tomatoes
Description
An easy summer salad to celebrate heirloom tomatoes.
Ingredients
- 2 large pitas, cut into squares
- 1 serve halloumi, sliced
- 1 canned lettuce
- 2 large cucumbers, chopped
- 2 large old tomatoes or 8 – 10 small tomatoes
- herbs of your choice: mint, dill, parsley, cilantro
for dressing:
- 2 tablespoons tahini
- 4 tablespoons olive oil
- juice 1 lemon
- 1/2 teaspoon sumac
- big pinch of salt and pepper
- honey to taste
Instructions
- Prepare the pita. Chop the pita and place it on a baking sheet and spray it with oil or place it in an air fryer. Bake at 415 for about 15 minutes until golden brown.
- Prepare the halloumi while the pita is cooking. Slice the halloumi and add it to a pan set over medium-high heat. Cook on both sides until golden brown.
- Assemble the salad. Add all ingredients to a large serving dish. Prepare the dressing by adding all the dressing ingredients to a jar and shaking until well combined. Dress the salad and serve. Appreciate!
The position This Fattoush Salad Is How We Welcome Tomato Girl Summer appeared first on Camille Styles.