Fattoush, Arab Chopped Salad or Israeli Salad, is a lively combo of textures and flavors. Tangy Greek yogurt makes the base of the dressing that accompany crunchy vegetables and nice chewy pieces of Naan or Pita bread. Mint and lemon provide bright flavors. It's finished with a sprinkling of earthy, citrusy Sumac. Delicious!
Adapted from Jerusalem: A Cookbook
1 cup Greek yogurt
3/4 cup plus 2 tbsp whole milk
2 large stale pieces (ovals) of Naan or Pita Bread
3 large tomatoes, diced small
3 radishes, thinly sliced
3 mini cucumbers, peeled and chopped (1 English cucumber can be substituted)
2 green onions, thinly sliced
¼ cup fresh mint, chopped
¼ cup flat leaf parsley, coarsely chopped
1 Tbl dried mint
2 cloves garlic, crushed
3 Tbl freshly squeezed lemon juice
1/4 cup Arbequina Extra Virgin Olive Oil, plus extra to drizzle
2 Tbl Champagne Pear Balsamic
3/4 tsp freshly ground black pepper
1 1/2 tsp salt
1 Tbl Sumac or more to taste, to garnish
Combine yogurt and milk in a bowl and allow to sit for at least 3 hours or up to a day in the fridge until bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.
Tear the bread into bite-size pieces and place in a large mixing bowl. Add your fermented yogurt mixture followed by the rest of the ingredients, mix well, and leave for 10 minutes for all the flavors to combine.
Spoon the fattoush into serving bowls, drizzle with some extra olive oil, and garnish generously with sumac.