John Kanell’s Tomato Fattoush Salad Recipe Features Crunchy Store-Bought Pita Chips

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Instead of croutons, consider trying a delightful fattoush salad inspired by John Kanell.

“During the peak of tomato season, I aim to enjoy as many fresh tomatoes as I can. This salad truly showcases the exceptional flavor and juiciness of fresh tomatoes,” notes Kanell, who features this recipe in his latest cookbook Preppy Kitchen Super Easy.

The salad combines crunchy cucumbers and radishes with toasted pita chips, providing a pleasing textural contrast to the soft, juicy heirloom tomatoes, Kanell explains.

Traditionally, fattoush is prepared using pita chips, and Kanell advises, “If you have the time, making your own pita chips is great, but if you’re short on time, feel free to pick up a bag from the store. The taste will still be exceptional.”

John Kanell’s Heirloom Tomato Fattoush Salad

¼ cup of either red or white wine vinegar

1 tablespoon of pomegranate molasses or honey

1 teaspoon of ground sumac, za’atar, or freshly grated lemon zest

¾ teaspoon of kosher salt

½ teaspoon of freshly ground black pepper

½ cup of extra-virgin olive oil

2 medium heirloom tomatoes, cored, seeded, and chopped

1 large English cucumber, chopped

6 small radishes, thinly sliced

1 cup of loosely packed fresh flat-leaf parsley, roughly chopped, along with more for serving

½ cup of loosely packed mint leaves, roughly chopped, plus extra for serving

2 scallions, sliced

2 ounces of feta cheese, crumbled (approximately ½ cup), with additional for serving

¼ cup of thinly sliced red onion (from 1 small onion)

1 (7-ounce) romaine lettuce heart, roughly chopped

3 cups of salted pita chips, broken into large pieces (from 1 [16-ounce] bag)

1. In a large bowl, whisk together the vinegar, molasses, sumac, salt, and pepper until the molasses has completely dissolved, about 30 seconds. Gradually add the olive oil while whisking continuously until the dressing emulsifies; set this aside until ready to serve.

2. Incorporate the tomatoes, cucumbers, radishes, parsley, mint, scallions, feta, and red onion into the vinegar mixture, tossing to ensure all vegetables are evenly coated.

3. Gently mix in the romaine and pita chips with the tomato mixture. Top with extra herbs and feta cheese before serving immediately.

Serves: 10
Active time: 25 minutes
Total time: 25 minutes

Source
people.com