Fattoush Salad

By Debbie Kornberg

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This dish was inspired by Israeli Chef Nir Margalith. It is delicious, healthy and an impressive looking salad for entertaining which can be served year-round.

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Serves 4-6

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INGREDIENTS:

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1 bag of arugula
1-2 lemons
15 cherry tomatoes, sliced in half
1 cucumber or 2 -3 Persian cucumbers
½ pound Feta cheese, crumbled
½ purple onion, thinly sliced and chopped
5 Tbsp. Olive Oil
2 pita breads
2 Tbsp. SPICE + LEAF Sumac
½ tsp. Salt
½ tsp. SPICE + LEAF Authentic Za'atar

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INSTRUCTIONS FOR PITA CHIPS: 

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1. Cut pita bread into medium size cubes.

2. In a bowl, mix the cubed pita with approx. 2 tbsp. olive oil, za’atar and sumac so they are coated with the olive oil spice blend.

3. Place on a pan, spread out evenly for cooking and place in the oven for 10 - 20 minutes at 400 degrees. (Save a pinch of sumac and za’atar for tossing directly into salad).

4. Cook until dried up and toasty brown. Toss into salad when ready to serve.

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INSTRUCTIONS FOR FATTOUSH SALAD:

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1. Place arugula in large bowl.

2. Cut tomatoes in half and to salad.

3. Peel Cucumber and chop.

4. Cut onions in thin slices. If you have a mandolin, recommended and add to salad.

5. Squeeze 1 lemon with 4 tablespoons olive oil and add salt.

6. Add matzah croutons and feta cheese.

7. Toss all together. Place rolled eggplants on top and serve.

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Enjoy and Spice On!