Honey Road's Summer Fruit Fattoush

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Summary

Yield
Servings
SourceCara Tobin, Executive Chef-Owner of Honey Road
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Description

This light, summery salad combines crispy pita bread with grilled peaches, fresh herbs, and the delicious flavors of the Eastern Mediterranean!

Ingredients

1
pita bread (torn into small pieces)
1 cup
olive oil, extra virgin (divided)
2
peach
1
onion, red (finely chopped)
1
lettuce, romaine (chopped)
1
fennel bulb (thinly sliced)
1 bunch
dill, fresh (roughly chopped)
1 bunch
parsley, flat-leaf (roughly chopped)
1 bunch
mint, fresh (roughly chopped)
1
lemon (juice of)
1 teaspoon
honey
1 teaspoon
sumac (plus extra for garnish)
1 tablespoon
pomegranate molasses
 
salt and pepper (to taste)

Instructions

  1. Pre-heat oven to 350 degrees. Toss pita in 1/4 cup olive oil until coated thoroughly.  Lay on a baking sheet and toast in the oven about 8 minutes until golden brown and crisp.
  2. Cut the peaches in half and remove the pit. Brush lightly with 1/4 cup olive oil and grill 3 minutes on each side. Let cool before dicing into ½ inch chunks.
  3. For the dressing, combine lemon juice, honey, sumac, remaining 1/2 cup olive oil, pomemgranate molasses and salt and pepper to taste. 
  4. About 5 minutes before serving, combine toasted pita pieces with the other salad ingredients.
  5. Toss with dressing until everything is combined and well coated.
  6. Sprinkle a little more sumac on top to garnish.