Easy,  Our Favorites,  Recipes,  Soups, Salads, & Sandwiches,  Vegan,  Vegetarian

Southern Fattoush

Of course, the day after I picked out my recipe for last month’s Supper Club event, which was Southern themed, I got the newest issue of Cooking Light in the mail, and there was a whole section about Southern food. D’oh! I was happy with what we ended up making for our dinner, but I made a point to go back and check out the Southern dishes in the issue at a later point. So tonight, I made this dish. It was really easy to put together, and it was insanely delicious. I mean… just so, so very good. It could even be made without heating up the kitchen in the summer if you buy pre-made pita chips. There are a lot of textures going on, and the crispy baked pita chips really add a lot to it. The flavors are really strong, so make sure everyone is eating the same thing if you want to avoid any bad breath situations ;).

Southern Fattoush

Southern Fattoush
Cooking Light June 2013

4 teaspoons cider vinegar
2 teaspoons whole-grain mustard
2 teaspoons fresh lemon juice
3/8 teaspoon ground sumac
2 small garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil

2 (6-inch) pitas, torn into bite-sized pieces*
1 cup chopped tomato
1 cup sliced English cucumber
1/2 cup diced red bell pepper
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1/4 cup chopped arugula
1/4 cup minced Vidalia onion
1 (15-ounce) can unsalted black-eyed peas, rinsed and drained

1. Preheat oven to 400°.

2. To prepare dressing, combine first 7 ingredients in a medium bowl; stir with a whisk. Gradually drizzle in oil, stirring constantly with a whisk.

3. To prepare salad, arrange torn pita in a single layer on a baking sheet. Bake at 400° for 7 minutes, stirring after 4 minutes. Cool completely. Reserve 1/2 cup toasted pita.

4. Combine tomato and remaining ingredients in a large bowl. Add remaining toasted pita and dressing to bowl; toss well to coat. Top evenly with reserved 1/2 cup toasted pita. Serve immediately.

*Optional: use Gluten Free

Nutritional Information
Amount per serving
Calories: 224
Fat: 14g
Saturated fat: 1.9g
Monounsaturated fat: 9.9g
Polyunsaturated fat: 1.5g
Protein: 5.2g
Carbohydrate: 20.8g
Fiber: 2.8g
Cholesterol: 0.0mg
Iron: 2.1mg
Sodium: 268mg
Calcium: 45mg

Big Flavors Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


Leave a Reply

Your email address will not be published. Required fields are marked *