Appalachian Fattoush Salad
Appalachian Fattoush Salad
Sarah Wickers
4
20 minutes
Salads
This recipe was inspired by Malak, a friend of WST's founder, Sarah, who first taught her how to make the tangy and crunchy Lebanese salad, fattoush. Lively and refreshing, it's perfect for warm weather and even more magical when made with peak-season produce. And while feta and olives may not be traditional elements of the salad, we welcome the brininess they add to Malak's version.
It was also Malak who introduced Sarah to sumac— a favorite ingredient of ours that adds its signature zip to several WST products, including the Appalachian Lemon Sea Salt featured in this recipe. In it, you'll find sumac from Skye 2 Farm, preserved lemons from Fermenti, and garlic and red onions from Gaining Ground Farm. Beyond salads, we love it on seafood, hummus, popcorn...the list goes on and on.
Ingredients
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2 heads romaine lettuce, chopped
2 large tomatoes, diced, or 2 cups halved cherry tomatoes
1 cup diced cucumber
1 green bell pepper, seeded and diced
½ cup chopped fresh parsley
4-6 scallions, chopped
½ cup crumbled feta cheese
½ cup pitted kalamata olives
2 cups crushed pita chips
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½ cup lemon juice
½ cup olive oil
2 tsp. Appalachian Lemon Sea Salt
6-8 garlic cloves, minced
Directions
Combine all salad ingredients in a large bowl and toss well.
In a mason jar, combine dressing ingredients, then seal and shake until mixture is blended. Pour over salad, toss well, and serve.
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