Like many of you, I am in the middle of summer without cooking. Think: easy recipes that require a little ingredient prep and not a lot of thought. The market has been packed with seasonal fruits and vegetables, and my plates throughout the day are full of chopped ingredients served alongside a few accessories. In my humble opinion, it’s the best way to take advantage of the season, and this Herbed Heirloom Tomato Fattoush Salad is one of those recipes that has been gracing my table many times over the past few weeks.
While inspired by the traditional Levantine salad, this fattoush salad is certainly not traditional, but uses a similar set of ingredients to create a delicious and fresh dish. I lean on those colorful, almost sweet heirloom tomatoes, fresh herbs, and crunchy cucumbers to liven up this salad all summer long.
Ingredients You’ll Need for This Heirloom Tomato Fattoush Salad
This salad has a fairly short ingredient list (as summer dishes should be), so it’s easy to change up what you have on hand and add extras wherever you want.
Agave. You can use fresh pita to create your own toasted chips or swap them for pita chips if you want a little shortcut.
Traditional tomatoes. Choose your favorite colors and cut them into large pieces.
Lettuce. I like a crunchy local variety, but use what you have or omit it if you prefer.
Cucumbers. Crispy and fresh, I like to cut them into half moons.
Herbs. Mint, parsley, dill, cilantro, I like to add big handfuls of fresh herbs for flavor and freshness.
Halloumi. Fattoush traditionally doesn’t use cheese, but to add extra protein and weight to make this salad a meal, I like to add crunchy halloumi.
My favorite creamy dressing
Traditionally, fattoush salad uses a dressing that is more like a vinaigrette. I tend to prefer a creamy dressing for my salad, so I used the traditional version as a guide and added tahini to create a creamy dressing that clings lightly to the vegetables and adds the same classic flavors.
Sumac and pomegranate molasses are the two ingredients that really take this dressing to the next level. To me, sumac reminds me a lot of the amchur powder used in Indian cooking, with a similar, spicy flavor that keeps you coming back for more.
To make this dressing ahead of time, add the olive oil, lemon juice, sumac, salt, pomegranate molasses, and tahini to a jar and shake until combined. Sometimes I add a splash of honey to balance everything out if needed, but I taste and adjust as needed.
What to Serve with this Traditional Tomato Fattoush Salad
While it’s strong enough to serve alone thanks to the pita and addition of halloumi here, if you’re serving this salad at a table and need some combinations, here are some options that I love.
Description
An easy summer salad to celebrate heirloom tomatoes.
- 2 large pitas, cut into squares
- 1 serving halloumi, sliced
- 1 box lettuce
- 2 large cucumbers, chopped
- 2 large heirloom tomatoes or 8 – 10 narrower tomatoes
- Herbs of choice: mint, dill, parsley, cilantro.
for the dressing:
- 2 tablespoons tahini
- 4 tablespoons olive oil
- juice or 1 lemon
- 1/2 teaspoon sumac
- a large pinch of salt and pepper
- honey to taste
- Prepare the pita. Chop the pita and place it on a tray and drizzle it with oil or place it in a deep fryer. Bake at 415 for about 15 minutes until golden brown.
- Prepare the halloumi while the pita is cooking. Cut the halloumi and add it to a frying pan over medium-high heat. Cook on both sides until golden brown.
- Assemble the salad. Add all ingredients to a large serving platter. Prepare the dressing by adding all the dressing ingredients to a jar and shaking until combined. Dress the salad and serve. Enjoy!
