Not going to lie, I’m trying to eat a little healthier these days. I’m not sure how long it will last but for now I’m making a bit of an effort to find delicious ways to go about my healthy-eating. First up is this salad. I believe one of you asked about za’atar, after my post for dukkah, so here it is!
This recipe calls for sprinkling za’atar on bits of pita and baking them until slightly crispy. Think of them almost like croutons. You’re more than welcome to make a double batch of this za’atar and keep it in a jar for sprinkling on all sorts of foods like eggs or an avocado or another salad. It’s a great addition to flavor.
The salad is probably the most California variation of this salad in the entire world. Feel free to make it with romaine, which is typically how it’s made. I liked the kale because I’m trying to eat darker greens, but it’s definitely not a requirement. The salad dressing is my favorite part. The pomegranate molasses works wonderfully with the tart ground sumac (not to be confused with its cousin, poison ivy (thus toxicodendron). Sumac is pretty common throughout Middle Eastern cooking; you should find it at most gourmet grocery stores or Middle Eastern markets. It’s quickly become a pantry staple of mine. I reach for it whenever I want to add a bit of tartness to something.
Oh and if you add a chicken breast or other piece of protein to this salad, it instantly becomes enough to call dinner!
Fattousch Salad with Za’tar Pita Chips
- For the Za’atar:
- 1 teaspoon dried thyme
- 1 teaspoon ground sumac
- Sea Salt
- 1 teaspoon sesame seeds
- 2 teaspoons olive oil
- For the Salad:
- 2 tablespoons olive oil
- Juice from 1 lemon
- 1 teaspoon sumac
- 1 1/2 teaspoon pomegranate molasses
- 1 teaspoon salt
- 1/2 bunch of kale, cleaned and roughly chopped
- 2 persian cucumbers, diced
- 1/2 red onion, diced
- 5 to 6 leaves mint, minced
- Handful of Italian parsley, minced
- 12 cherry tomatoes, halved
- Preheat the oven to 300 degrees F. In a mortar and pestle (alternatively you could use a food processor), combine the dried thyme, sumac, a few pinches of salt and sesame seeds. Grind and twist until ground. (If using a food processor, give it a couple of pulses.) Line a baking sheet with a sheet of parchment. Tear the slice of pita into bitesized pieces. Brush the first side with olive oil and sprinkle liberally with the za’atar. Flip the pieces of pita and repeat with the opposite side. Transfer to the oven to bake for 5 minutes. At the 5-minute mark, flip the pieces of pita and toast for an additional 5 minutes. Set aside to cool.
- In a small bowl, whisk together the olive oil, lemon juice, sumac, pomegranate molasses and salt. To a medium bowl, add the kale. Pour about half of the dressing over the kale and massage, for about 2 to 3 minutes until the leaves soften slightly. Add the diced cucumber, red onion, mint, Italian parsley and cherry tomatoes; pour in the rest of the dressing and toss until thoroughly coated. Right before serving, add the pita chips and toss one last time.
Yield: 3-4 servings
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.