A traditional Levantine salad, Fattoush usually includes stale pita and sumac, a tart spice. But in the interest of keeping it light, and not having to hunt down a potentially hard-to-find ingredient like sumac, I opted for a simple interpretation that's fresh, bright, and filled with great flavor and texture. If you want a more authentic experience, add the aforementioned spice and dried or fried pita chips.
||The perfect serving partner for this salad is a pair of earthy servers made from Acacia wood. $18, Terrain
1 large Persian or Japanese cucumber, halved and sliced 1/8 inch thick
1 1/2 cups cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon chili flakes
1/2 cup parsley, roughly chopped
1/4 cup mint, roughly chopped
1 garlic clove, minced
2 tablespoons lemon juice
2 tablespoons olive oil
At only two steps, this one's fairly foolproof. Combine all of the ingredients and season with salt and pepper. Then, let it sit for at least 15 minutes before serving.
For more of Claire's inventive recipes, visit The Kitchy Kitchen.
Photograph: Claire Thomas