Sam’s Spring Fattoush Salad Recipe

/, Recipes Menus/Sam’s Spring Fattoush Salad Recipe

Sam’s Spring Fattoush Salad Recipe

Photo by Ed Anderson

Thin-skinned Persian, Armenian, or Japanese cucumbers, which have few seeds, a snappy texture, and a distinct sweetness, are what make the salad special. In a pinch, European hothouse cucumbers can be substituted, but avoid the typical grocery-store cukes, which are too seedy and wet for this recipe. Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs. I dress this with an especially tart vinaigrette made from equal parts lemon juice and olive oil and serve it right away, before it gets soggy.

Yield
4–6 servings

Ingredients

    • 2 pieces lavash bread
    • 1/4 cup plus 3 tablespoons extra-virgin olive oil
    • Kosher salt
    • Aleppo pepper (optional)
    • 1/4 cup lemon juice
    • 1 clove garlic, peeled and minced
    • 5 Persian, Armenian, or Japanese cucumbers, thinly sliced
    • 5 radishes, thinly sliced
    • 3 green onions, thinly sliced
    • 1 cup dill fronds
    • 1 cup mint leaves
    • 1/2 cup feta, preferably sheep’s milk

Preparation

    1. Preheat the oven to 350°F. Brush the lavash on both sides with 3 tablespoons of the olive oil. Arrange on a baking sheet and sprinkle with salt and Aleppo pepper, if using. Transfer to the oven and bake until golden and crisp, 8 to 10 minutes. Remove from the oven and let cool.
    2. In a small bowl, whisk together the lemon juice, garlic, and a generous pinch of salt. Whisk in the remaining 1/4 cup olive oil until combined.
    3. In a large salad bowl, combine the cucumbers, radishes, green onions, dill, and mint. Drizzle half of the dressing over it and toss with your hands to coat. Break the lavash into bite-size pieces and add to the bowl along with the feta. Drizzle over the remaining dressing and gently mix with your hands to combine. Season to taste with additional salt and Aleppo pepper and serve immediately.

Related Video

Leave a Review

Reviews

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative – as well as any tips or substitutions – in the written review space.

    By | 2018-05-07T20:59:00+00:00 May 7th, 2018|Featured, Recipes Menus|0 Comments

    About the Author:

    Leave A Comment