Fattoush Salad

By Debbie Kornberg

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.

Serves 4-6

INGREDIENTS:

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

INSTRUCTIONS FOR PITA CHIPS:

Cut pita bread into medium size cubes.
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.
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).
Cook until dried up and toasty brown. Toss into salad when ready to serve.

INSTRUCTIONS FOR FATTOUSH SALAD:

Place arugula in large bowl.
Cut tomatoes in half and to salad.
Peel Cucumber and chop.
Cut onions in thin slices. If you have a mandolin, recommended and add to salad.
Squeeze 1 lemon with 4 tablespoons olive oil and add salt.
Add matzah croutons and feta cheese.
Toss all together. Place rolled eggplants on top and serve.