Fattoush-ish Bread Salad
Servings: 6 to 8
Crumbled feta, red onion, fresh mint, olives, and pita give this bread salad a Mediterranean feel.
Ingredients
- 1/4 cup extra-virgin olive oil; more as needed
- 1 Tbs. plus 1 tsp. red wine vinegar
- 1 tsp. minced garlic
- Kosher salt and freshly ground black pepper
- 1/2 cup thinly sliced red onion
- 8 oz. pita bread or other flatbread, such as naan
- 1-1/4 lb. ripe beefsteak tomatoes
- 1 lb. ripe tomatoes of your choice
- 1 small cucumber, peeled, seeded, and diced (about 1 cup)
- 3 oz. feta, crumbled (about 1 cup)
- 1/2 cup coarsely chopped fresh mint
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1/3 cup pitted black or green olives, quartered lengthwise
- 2 Tbs. coarsely chopped fresh oregano
- Pinch sumac (optional)
Preparation
- In a small bowl, whisk the oil, vinegar, garlic, and a pinch each of salt and pepper. Add the onion and stir to combine.
- Heat a broiler or a gas or charcoal grill to medium high. Brush the pita with olive oil on both sides, and season lightly with salt. Broil or grill the bread, flipping once, until nicely toasted, 3 to 4 minutes total. Transfer the bread to a cutting board, then tear or cut into 3/4- to 1-inch pieces.
- Cut the tomatoes into pieces from 3/4 to 1 inch, and transfer to a large bowl. Toss the tomatoes with the dressing and a good pinch of salt, and let sit for 5 minutes.
- Toss the bread, cucumber, feta, mint, parsley, olives, and oregano with the tomatoes. Let sit, tossing occasionally, for 15 to 20 minutes. Season to taste with salt and pepper, and serve topped a sprinkling of sumac, if you like.