CtBF – Fattoush

This salad is described as “dressed with a pungent lemony garlic dressing and a jumble of ingredients”. The main differences are a sprinkling of ground sumac and shards of toasted pita. It was suggested that we would love it above all things.

As it so happened, I was in the Valley, and so could run to the Penzey’s to pick up said sumac. Little did I know until I got home that sumac is the #1 ingredient in Zatar. I might have just switched, but what the heck?

The dressing turns out to be very similar to the typical lemony vinaigrette that I make. Olive oil, lemon, salt, garlic, dijon. The jumble consisted of romaine, scallions, cucumber, cherry tomatoes, fresh parsley, fresh mint and some radishes. I skipped those because this is just not a radish household. The 2 or so that I would have needed for the scaled down recipe would have meant food waste for the remainder. I’m trying. Seriously! I absolutely adore when I get to go out to the garden to pick herbs fresh to use right then. What a great “farm to table” experience – when you really don’t happen to have a farm close by.

I did not make the pita shards either. I end up with too many different partially used bread items – again, skipping the food waste. But I did pick up some Naan  because I wanted to have it for hot dogs or other wraps. (One of the most inventive food trucks in the valley also has a small brick and mortar shop – well, probably 2 now. They make delicious and inventive hot dogs, wrapped in Naan instead of buns – genius!). Since I was grilling some chicken too – I thought that it might even be a good way to eat the meal – scooping the salad and chicken into a bite of Naan. I digress… In any event – no pita.

Super straightforward.



It was good. It was particularly good with the chicken. And a nice start-of-the summer salad.

Did I really concentrate on the sumac? No. But I’m probably going to make David’s hummus today – and I can add some there! Maybe it will be amazing. Or it will become yet another jar of spice that I don’t use. But it’s all about trying new things. So, if you want to see how other CtBF members tried out the sumac (or not), please check them out here.

14 thoughts on “CtBF – Fattoush

    1. Thanks Nana! So good to “see” you again!

      It’s definitely summer now. 106 today (in Sedona!), and woke up to a cracked windshield yesterday. Yup, it’s finally here!!

      Sent from my iPhone


  1. Candy, I learned to use Sumac because I make recipes from Ottolenghi’s cookbooks. It’s a favorite of his. I like it. I envy you your herb garden. Since returning to Aspen I have been garden-less and felt I had hit a new low last week when I had to run to City Market to buy Mint for the Fattoush. Who ever has to spend $$$ for mint? It’s been like a weed in my gardens. Your Naan idea is a clever one. I am waiting for your next good idea because the blueberry pie was certainly a blockbuster at my house. Sorry, I don’t have fresh apricots available yet so cannot make the tart.

    1. Thanks Mary! I had his new cookbook, but didn’t seem practical. Though I liked the salad from river cottage veg that was based on his recipe.

      It is so much fun to have the herbs. But nearly everything I grow is in pots. So it makes it convenient.

      So happy you loved the pie. It was so easy and delicious that I could make another now!

      Hope you enjoy the weekend!

      Sent from my iPhone


  2. Candy, I forgot to answer your ? about my books on CD’s. I joined Susan Holden’s (Little French Bakery) group which is reading presidential biographies. The first one we read was “Washington: A Life” by Ron Chernow. I didn’t think there was anything more to know about Washington but the book was fascinating, thus the Siege of Yorktown. Am just ready to read about Monroe. Like you, I also love mysteries but not scary ones! Whether I’m driving one miles or 1,000, I always have my CD’s playing. If you’re talking about Ottolenghi’s NOPI cookbook, I returned mine. It was way over my head.

    1. I read a bunch of presidential biographies a few years ago. Such an interesting era. Certainly different characters!!! I have to check to see if I’ve read those. Nice that you’re in the book club. Love mine.

      Sent from my iPhone


  3. Sumac is probably my favorite spice. Living in Florida this salad is perfect for the heat and humidity at this time of the year (like you are having in AZ, less the humidity)… I am sure I will be making this alot over the summer.

  4. The bottle of sumac from Penzeys in my pantry was almost forgotten until I discovered the many uses of it. Sprinkle it on eggs, salad, fish. Anytime you reach for lemon or vinegar, sumac can do the job, sometimes a better one. The naan idea is a creative one. I can go for that.

  5. I love sumac, but I finished mine making my own za’atar, so I just used that instead. I’m so loving the fresh herbs from the garden and feel like I got a head start. My rosemary, sage, and thyme are well-established, but my tarragon and oregano over-wintered – it’s such a treat to have these earlier than usual!

  6. This was a nice summery salad. I’m on board with you trying to reduce food waste. I’ve been looking in the fridge for what I’ve got and subbing if I have a good one instead of buying new ingredients.
    I am a big fan of hot dogs. Check out some of these topping combos from last summer’s Parade magazine. http://parade.com/408204/parade/haute-dog/ I made the Vietnamese, but others look fun. Hope your apricot tart tasted as good as it looked.

  7. You’re thoughtful to worry about food waste! Sounds like a perfect beginning of the summer meal, and a naan wrap even better.

  8. Talk about food waste…. I have bottles of various liquor… all used about only a tablespoon or two.. in my pantry (taking up loads of space!). Same goes for the spices! I totally adore your ability to do ‘farm to table’ with the herbs etc!

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