I’m all wrapped up in yogurt right now. Chobani asked me to come up with a recipe using their all-natural yogurt to share with you. I came up with two. I am little bit of an overachiever these days. Here’s the first:
If you are not familiar with fattoush, then you are in for a treat. This middle-eastern bread salad is the best thing in my diet right now. At it’s heart, fattoush is a combination of toasted or fried pita tossed with cucumbers, tomatoes and other veggies. My version is adapted from the wildly popular and addictive Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. It is certainly a fattoush, but not at all traditional. Unlike most, it uses yogurt as a dressing and does not contain any lettuce – all the greens are herbs. It’s remarkable because fresh herbs and yogurt taste so amazing together.
Why don’t we eat more radishes? Why are they relegated to salad bars and garnishes? They are awesome. We need to eat more of these bad guys. A good radish is like a crunchy, watery horseradish kick-in-the-butt! I add more of them in my version than in the original. I also add dill even though I feel bad and wrong adding something to an Ottlolenghi recipe. Great thing about cooking – you can add it if you really want it and leave it out if you don’t. Another change I make is to toast my pita. the original recipe calls for stale bread that is not fried or toasted for a softer finished salad, but I like my bread to have a little more heft.
Sumac is used to finish off the salad with a tartness. If you are new to sumac, then give it a spin. You should find it at any middle-eastern grocery. It’s very sour so add a little and taste to find your sweet spot with it.
So what happens when you take cups not pinches of fresh herbs and toss them with bread, some veggies and lot of fresh yogurt? You get this salad, and you get happy. Flavors this bright will make you really happy! Enjoy!
- 1 cup plain Greek yogurt such as Chobani (I use fat-free)
- 1 cup low-fat milk
- 3 pita, toasted or stale, broken into 1 inch pieces
- 3 medium tomatoes, chopped into 1/2 inch pieces
- 3 mini cucumbers, or 1 english cucumber, peeled and chopped into 1/2 inch pieces
- 4 green onions, sliced thin
- 4-6 radishes, sliced thin
- 1/2 bunch parsley, roughly chopped, about 2 loosely packed cups
- 1 small bunch mint, leaves removed from the stems and roughly chopped, about 1 loosely packed cup
- 1/4 bunch dill, leaves removed from stems and roughly chopped, about 1 loosely packed cup
- 2 cloves garlic, minced or pressed through a garlic press
- 3 tablespoons lemon juice
- 4 tablespoons olive oil
- 2 tablespoons wine vinegar
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 1 tablespoon ground sumac, for garnish
- Combine the yogurt and milk together and allow to sit, covered, for several hours.
- Carefully wash and prep all of your remaining ingredients. Combine the tomatoes, cucumbers, radishes, onions and fresh herbs together in a large bowl. Toss with the broken pieces of pita, yogurt and milk, garlic, lemon juice, vinegar, salt and pepper. Allow the mixture to sit for 10-15 minutes to allow the flavors to blend and the bread to soften. Sprinkle with the ground sumac and adjust the seasonings to your tastes. Serve with grilled meats, kibbe or as a main course salad.