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Fattoush Salad

by practicewithdanielle
Top down shot of fattoush salad in a white bowl on a white counter

One of my favorite things about Israeli food is the mashup of cultures happening in such a tiny country.

Particularly in the major cities, like Jerusalem, you’ll find cuisines from all over the world.

The salad I’m sharing here today is often called, Arab salad, chopped salad, Israeli salad or Fattoush salad. Most restaurants and meals you have in Jerusalem will have this salad accompanying whatever you’re eating for lunch or dinner.

Top down shot of fattoush salad in a white bowl on a white counter with sumac

It’s the perfect pairing for a heavy dish like chicken, lamb or beef but this version is my favorite because it can be a meal all it’s own.

I’d never had Fattoush salad with bread in it before – but I’m certainly not going back at this point.

Give me salad for every meal as long as there’s bread in it.

Top down shot of fattoush salad in a white bowl on a white counter

You’d think with a buttermilk dressing this wouldn’t keep in the fridge, but that’s not true at all. Something happens overnight and the veggies keep their crunch while the bread gets soft. The entire thing is completely comforting and addicting.

Take advantage of the fresh veggies that are still in your grocery store. I’ve got a lot of cherry tomatoes still available, and those would make a great substitution for the full sized tomatoes.

I got this recipe from the all time best cookbook: Jerusalem, by Yotam Ottolenghi and Sami Tamimi. 

Top down shot of fattoush salad in a white bowl on a white counter with sumac

Fattoush Salad

(Start making 3.5 hours before you want Fattoush Salad)

1 Cup Greek Yogurt (5% fat)
3/4 Cup + 2 Tbsp whole milk
2 large naan or flatbread (stale)
3 large tomatoes, diced
5 radishes, sliced
3 mini seedless cucumbers, diced
2 green onions, sliced
small handful chopped mint
small handful chopped parsley
2 cloves garlic, diced
1 Tbsp dried mint
2 lemons (juice)
1/4 cup olive oil
2 Tbsp apple cider vinegar
1 Tbsp sumac
black pepper
salt

 

Mix yogurt and milk together in a large bowl and leave in the fridge for 3 hours or up to a day in advance. You’re making a homemade buttermilk, just slightly less sour.

Chop all your veggies and herbs, add to the homemade butter milk. Add the dried mint, garlic, lemon juice, apple cider vinegar, sumac and black pepper/salt. Tear bread into small pieces and mix everything together.

Top each portion with a drizzle of olive oil and more sumac.

Danielle

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