This take on fattoush, a Middle Eastern bread salad, makes a great summertime meal as there’s no cooking involved (aside from toasting some bread), and the flavors are bold and fresh. Many supermarkets carry lavash; if you can’t find it, substitute pita bread, but split it before toasting.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Delicious! I think the Peppadew peppers add a great element of kick and sweetness. Served chicken on the top and it was a nice addition, though no meat is superb as well. In the future, I might add toasted nut to the recipe for additional crunch(in addition to the sugar snaps). The pepper flavor of the arugula adds a nice complexity to the dish. This will be in heavy rotation in my kitchen.
Absolutely delish! Quite lemon-y, but I like lemon so that wasn't a problem for me. Subbed blanched green beans for the peas (just that I like green beans better). And I couldn't find arugula, so I used a bagged spring mix. It was a hit with my 8-year-old and my husband too, but my 6-year-old didn't like it.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?