![\"fattoush\"](\"https:\/\/www.skilletchronicles.com\/content\/wp-content\/uploads\/2009\/09\/fattoush.jpg\" "\\"fattoush\\"")
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This is my favorite time of year, when lush, sun-warmed tomatoes are everywhere in the farmers market.\u00a0 Although I’m a devotee of heirlooms such as Cherokee Purple and Big Rainbow, I find it hard to resist any tomato plucked dead ripe off the vine.<\/p>\n
When Molino Creek Farm in Swanton was saved from devastation in last month’s Lockheed fire, I was overjoyed \u2013 not only because it would be a tragedy for anyone to lose their home to wildfire, but also because some of the best dry-farmed Early Girl tomatoes come from there.\u00a0 Small and firm with a delightful balance of sugar and acid, they’re the perfect tomato for fattoush<\/em>, the Lebanese riff on the more familiar tabbouleh<\/em>.<\/p>\n In fattoush<\/em>, torn pieces of toasted pita bread stand in for the bulgur wheat of tabbouleh<\/em>, changing the salad’s texture dramatically.\u00a0 The shards contribute satisfying crunch when tossed together at the last minute with a lemony dressing, the freshest possible tomatoes and crisp greens.\u00a0 Be forewarned, however, this salad is not a good candidate for a make-ahead dish or leftovers.\u00a0 The pita turns soggy in no time and has all the appeal of wet cardboard.<\/p>\n I found this recipe in Joyce Goldstein’s “Mediterranean Fresh” (W.W. Norton, 2008)<\/a>, an impressive collection of substantial salads from an incredible chef.\u00a0 She calls for sumac, a Middle Eastern spice sold at ethnic markets, and purslane, a succulent green more often considered a weed in North America but increasingly available at farmers markets as well as Mexican grocers.\u00a0\u00a0\u00a0 Although you can put together a very good salad without them, the pleasantly sour sumac is essential for authentic flavor.\u00a0 Purslane contributes another layer of texture and a hint of tartness.<\/p>\n 1 cup fruity extra virgin olive oil Whisk together olive oil, lemon juice, sumac, and salt and pepper to taste in a small bowl.\u00a0 Set aside.<\/p>\n Preheat oven to 350 degrees.\u00a0 Place pitas on a baking sheet and bake about 15 minutes, until dry.\u00a0 Remove from oven and let cool until they’re comfortable to handle.\u00a0 Break into bite-sized shards.<\/p>\n Combine tomatoes, cucumber, red onion, green onion, parsley and mint in a large bowl.\u00a0 Add pita, purslane and romaine.\u00a0 Toss with enough dressing to coat all the ingredients lightly.<\/p>\n Serve immediately.<\/p>\n Adapted from “Mediterranean Fresh,” by Joyce Goldstein.<\/em><\/div>\n","protected":false},"excerpt":{"rendered":" This is my favorite time of year, when lush, sun-warmed tomatoes are everywhere in the farmers market.\u00a0 Although I’m a devotee of heirlooms such as Cherokee Purple and Big Rainbow, I find it hard to resist any tomato plucked dead ripe off the vine. When Molino Creek Farm in Swanton was saved from devastation in … Continue reading Tomatoes get a Lebanese twist<\/span> FATTOUSH<\/strong>
\nServes 4-6<\/em><\/p>\n
\n\u00bd cup fresh lemon juice
\n2 teaspoons ground sumac (optional)
\nSea salt and freshly ground black pepper
\n8 small pita breads
\n3 medium tomatoes, cut into \u00bd -inch dice
\n2 small cucumbers, peeled and cut into \u00bd -inch dice
\n\u00bd cup minced red onon
\n6 tablespoons minced green onions
\n1 cup chopped flat-leaf parsley
\n\u00bd cup slivered fresh mint
\n2 cups chopped purslane (optional)
\n4 cups loosely packed romaine strips, 1-inch wide<\/p>\n