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tradition and combining them into what I sometimes jokingly refer to as “patouche” or “fanzanella.”
Torn Pita Panzanella/Fattoush with Salad Greens, Sumac & Feta Cheese
Serves 4
- 2pita breads, split and toasted
- 2really fresh big beefsteak tomatoes (ideally picked in your backyard or from the farmers market)
- 1/2cup mixed cherry tomatoes
- 1cucumber
- 2scallions
- 1bunch radishes
- 1small head romaine lettuce
- 2tablespoons sumac
- 1clove garlic
- 1teaspoon sea salt
- 1tablespoon red wine vinegar
- 1/4cup extra-virgin olive oil
- 1/4pound French sheep's milk feta cheese
- 1/2cup whole basil leaves
- Break the toasted pita into shards and place at the bottom of a serving bowl. Dice the tomatoes and layer over the bread shards with a pinch of salt to start pulling out the juice.
- Peel and dice the cucumber and add on top of the tomatoes. Dice the radishes and slice the scallions thinly and add to the bowl. Cut the romaine in half, core, and then cut into fat 1 1/2- to 2-inch ribbons. Sprinkle the sumac over everything.
- To make the dressing crush the clove of garlic with the sea salt, add the vinegar, then whisk in the olive oil. Dress the salad and toss. Let it all sit so the flavors meld for about 15 minutes, then sprinkle with the crumbled feta cheese, fold in the basil, and serve.
- This is a great salad for advance preparation, as it really just gets better the longer it marinates. Some people in my family even like the leftovers the next morning for breakfast!
https://food52.com/recipes/60436-torn-pita-panzanella-fattoush-with-salad-greens-sumac-feta-cheese
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