When the weather is approaching 95, which is the prediction for tomorrow, the last thing you want to do is be in a hot kitchen.
Here is a quick easy recipe to keep everyone cool. Fattoush is a little different in each Mediterranean country. My husband is from Egypt and this recipe is based on the Egyptian style, which is to dip pita bread into the salad. In the Lebanese version toasted pita is tossed into the salad.
This is also in honor of our cherry tomato plant. We started with seeds in February and it has now grown taller than Alexander.
Finally it has about 8 ripe cherry tomatoes.
A little disappointing since the picture on the seed package shows a plentiful bounty.
Nevertheless they will be the stars of our salad. That is unless Alexander eats them all first.
Enjoy!
Avec Amour, Victoria and Alexander
P.S. Here is the link to the digital copy of the Queens Library Magazine with my small feature. You have to scroll down to page 10.
http://www.queenslibrary.org/sites/default/files/services/pdf/QueensLibraryMagazine_JulyAug2016.pdf
Egyptian Fattoush Salad
Yield – 4 Servings
6 Persian Cucumbers
2 teaspoons Kosher Salt
1/2 Onion, medium sliced thin
10 oz Grape or Cherry Tomatoes
3 Tablespoons Olive Oil
1/2 teaspoon Kosher Salt
1 Tablespoon White Wine Vinegar
Juice of half a Lemon
1 Tablespoon Water
1 Clove of Garlic
1. Peel 3 strips lengthwise from each cucumber (we prefer to leave some skin on), slice lengthwise in half, then half again so you have quarters, stack together and slice 1/4″ thick, toss with 2 teaspoons of kosher salt, let sit in a strainer to drain off the bitter juices for 1/2 hour, rinse with water.
2. Slice grape tomatoes into quarters
or cherry tomatoes in half.
Toss together with cucumbers and onions.
3. Make the dressing by whisking together the oil, salt, vinegar, lemon juice, water
and crushed garlic clove.
Pour over the salad and toss.
Best to refrigerate for a least 1 hour before serving. Serve with pita bread.
This lasts for up to three days in the refrigerator.
Ingredients
- 6 Persian Cucumbers
- 2 teaspoons Kosher Salt
- 1/2 Onion, medium sliced thin
- 10 oz Grape or Cherry Tomatoes
- 3 Tablespoons Olive Oil
- 1/2 teaspoon Kosher Salt
- 1 Tablespoon White Wine Vinegar
- Juice of half a Lemon
- 1 Tablespoon Water
- 1 Clove of Garlic
Instructions
- Peel 3 strips lengthwise from each cucumber (we prefer to leave some skin on), slice lengthwise in half, then half again so you have quarters, stack together and slice 1/4" thick, toss with 2 teaspoons of kosher salt, let sit in a strainer to drain off the bitter juices for 1/2 hour, rinse with water.
- Slice grape tomatoes into quarters or cherry tomatoes in half. Toss together with cucumbers and onions.
- Make the dressing by whisking together the oil, salt, vinegar, lemon juice, water and crushed garlic clove. Pour over the salad and toss. Best to refrigerate for a least 1 hour before serving. Serve with pita bread.
Notes
This lasts for 3 days in the refrigerator.
Nice!
Great plug in the Queens Library magazine! What an incredible resource & good for you for seeking it out and taking full advantage.
They are an amazing resource! So helpful and encouraging! I’m so lucky to have their help! Thanks to you too for al your support and encouragement!
Traditionally speaking, fattoush is tossed with grilled pita or flatbread. Tossing the bread in extra virgin olive oil prior to adding to the salad creates a barrier, preventing it from getting soggy. Or you can be like me and omit the pita bread altogether.
Thank you so much for the tip!!