Reem Assil shares her take on fattoush from her debut cookbook Arabiyya.
0.25 c. extra-virgin olive oil2 c. halved cherry tomatoes4 radishes, sliced into thin rounds2 c. Little Gem lettuce or chopped Romaine1 tbsp. sumac
To make the dressing: Combine all of the ingredients in a blender or a bowl and mix or whisk to incorporate. Make sure to whisk well again before using, since the oil will separate. To assemble the salad: In a medium bowl, toss half the chips with the tomatoes, cucumber, radishes, onion, Little Gem and 0.25 c. of the dressing.
Lay the arugula on a serving platter and cover evenly with the dressed veggies and chips. Tuck the remaining half of the pita chips into the salad to fill in any gaps. Drizzle the remaining dressing over the salad. Sprinkle the parsley and mint over the dish and top with the sumac.by Reem Assil, copyright © 2022. Published by Ten Speed Press, an imprint of Penguin Random House.
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