John Kanell Shares A Perfect Recipe For Heirloom Tomato Fattoush Salad

The food blogger John Kanell reveals his latest recipe in his new cookbook, Preppy Kitchen Super Easy. He introduces a perfect recipe for Tomato fattoush salad, a Middle Eastern salad made with fresh veggies. 

“Make Your Own Pita Chips”

In a report by People, Kanell stated, “Make your own pita chips if you have time, but if you don’t, grab a bag of your favorite kind. The salad will be delicious either way,”

The heirloom tomatoes add a burst of color and sweetness to the fattoush salad. Kanell says, “I love consuming as many fresh tomatoes as I can when they are in season. This salad highlights their incredible flavor and juicy texture.” 

John Kanell’s Heirloom Tomato Fattoush Salad

Fattoush dish is a perfect meal for the summer. It first originated in Lebanon and since then has gained popularity among the people. Here is the best recipe for the tomato fattoush salad by John Kanell, reported by People 

Ingredients

¼ cup red or white wine vinegar

1 Tbsp. pomegranate molasses or honey

1 tsp. ground sumac, za’atar, or freshly grated lemon zest

¾ tsp. kosher salt

½ tsp. freshly ground black pepper

½ cup extra-virgin olive oil

2 medium heirloom tomatoes, cored, seeded and chopped

1 large English cucumber, chopped

6 small radishes, thinly sliced

1 cup loosely packed fresh flat-leaf parsley, roughly chopped, plus more for serving

½ cup loosely packed mint leaves, roughly chopped, plus more for serving

2 scallions, sliced

2 oz. feta cheese, crumbled (about ½ cup), plus more for serving

¼ cup thinly sliced red onion (from 1 small onion)

1 (7-oz.) romaine lettuce heart, roughly chopped

3 cups salted pita chips, broken into large pieces (from 1 [16-oz.] bag)

Procedure 

1. Whisk together vinegar, molasses, sumac, salt, and pepper in a large bowl until molasses is fully dissolved, about 30 seconds. Slowly stream in olive oil, whisking constantly, until dressing emulsifies; set aside until ready to serve.
2. Add tomatoes, cucumbers, radishes, parsley, mint, scallions, feta, and red onion to the vinegar mixture, tossing until vegetables are evenly coated.
3. Gently toss romaine and pita chips into the tomato mixture. Sprinkle with additional herbs and feta, and serve immediately.

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