Southern Fattoush

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

The ubiquitous Israeli bread salad makes a fine gathering place for black-eyed peas and sweet Georgia onions. Whisk the salad dressing together in a bowl, or do as I do-shake all the ingredients together in (what else?) a mason jar.

Ingredients:

4 teaspoons cider vinegar

2 teaspoons whole-grain mustard

2 teaspoons fresh lemon juice

3/8 teaspoon ground sumac

2 small garlic cloves, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

6 tablespoons extra-virgin olive oil

2 (6-inch) pitas, torn into bite-sized pieces

1 cup chopped tomato

1 cup sliced english cucumber

1/2 cup diced red bell pepper

1/2 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh mint

1/4 cup chopped arugula

1/4 cup minced vidalia onion

1 (15-ounce) can unsalted black-eyed peas, rinsed and drained

Directions:

1. Preheat oven to 400°.
2. To prepare dressing, combine first 7 ingredients in a medium bowl; stir with a whisk. Gradually drizzle in oil, stirring constantly with a whisk.
3. To prepare salad, arrange torn pita in a single layer on a baking sheet. Bake at 400° for 7 minutes, stirring after 4 minutes. Cool completely. Reserve 1/2 cup toasted pita.
4. Combine tomato and remaining ingredients in a large bowl. Add remaining toasted pita and dressing to bowl; toss well to coat. Top evenly with reserved 1/2 cup toasted pita. Serve immediately.

By RecipeOfHealth.com