Think of this as a panzanella (Italian bread salad) with a Middle Eastern flair. The concept is the same (ripe tomatoes, herbs, crisped-in-the-oven bread chunks), but with a twist. In the Middle East they have their own version of this that includes finely chopped tomatoes and cucumbers that’s topped with crispy golden pita chips.
I love the addition to in-season nectarines to tomatoes. They are a bit firmer than peaches so they provide a better texture and in my opinion are more delicious. They also go splendidly with ripe tomatoes (they’re both fruits after all!).
Find me eating this al fresco all August.
Tomato Fattoush with Za'atar Pita Chips
serves 4
6 tk tomatoes, sliced into eighths
2 nectarines, sliced
1 shallot, thinly sliced
1 cup of chopped parsley leaves
1/4 cup of chopped mint leaves
2 six-inch pitas, cut into eight triangles each
2 tbsp olive oil
2 tsp za’atar
1 tsp kosher salt
For the dressing:
1/4 cup of olive oil
3 tbsp lemon juice
2 tbsp apple cider vinegar
2 small, or 1 large clove of garlic, grated
1 tsp kosher salt
1/2 tsp sumac, for garnish
Preheat the oven to 350F. In a mixing bowl, toss the pita slices with olive oil, salt and za’atar until well coasted. Spread evenly on a baking sheet and bake until crisp and golden, about 20 minutes. Remove from the oven and cool on the baking sheet.
Meanwhile, slice the shallot and add to a small bowl with all of the dressing ingredients, this will allow it to pickle slightly while you prepare the rest of the salad.
Slice the tomatoes and nectarines and add to a large bowl. Add in the chopped herbs and stir to combine. If serving immediately, add the pita chips, pour in the dressing and toss until well coated. If preparing in advance, add the dressing and pita chips just before serving.