Grilled Fattoush : Meatless Monday
With the local produce starting to filtrate the markets I start to change over to my warm weather recipes. Warm weather recipes involve less using the stovetop and oven because when the Carolina heat hits the last thing a person wants to do is heat their house up more. I like to have big salads and a lot of food made on the grill during this time of year.
I tore this recipe from Bon Appetit years ago when I first started to become queen of the grill. Over the years I have made some changes to it and it has become a constant during the summer months. It is a great mix of grilled vegetables, cold vegetables and fresh herbs. This is just another reason to grow your own herbs as you have what you need when you need it. And nothing is more fresh than cutting it and washing it yourself for dinner.
Fattoush is in fact a salad of Levantine bread that is fried or grilled. When I initially made the recipe I decided to use the naan bread I had in the house rather than buying a pack of pita breads. Naan bread is slightly doughier than pita and after trying it both ways, we preferred the naan bread as it was more similar to pizza dough that is crisp on the outside and chewy in the middle.
2 Medium orange or red bell peppers , stemmed, seeded, halved
2 Medium zucchini , trimmed, cut lengthwise in half
2 – 3 Naan Bread
Olive oil (for grilling)
1 cucumber, peeled, halved, seeded, cut into 1/2 – inch cubes
20 cherry tomatoes, each halved or 1 tomato cut into small pieces, about 1/2″
3 green onions, thinly sliced
1 Cup pitted Kalamata olives, halved
1/2 Cup fresh mint leaves (packed)
1/3 Cup chopped fresh cilantro
1/2 Cup olive oil
1/4 Cup fresh lemon juice
1 tsp ground cumin
5 oz Feta cheese, cut into chunks or crumbled per your preference
- Prepare barbecue (medium heat). Brush peppers, zucchini, and bread on both sides with oil or place in gallon size lip lock bag with olive oil and shake to coat. Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred and just crisp, turning often, about 3 minutes. Transfer to sheet with vegetables and cool. Cut bread into 2 inch pieces. DO AHEAD Vegetables and bread can be made 2 hours ahead. Let stand at room temperature.
- Cut grilled peppers into slices then cut the slices in half. Cut zucchini lengthwise in half, then crosswise into 1/2-inch pieces. Place in large bowl. Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine. Add bread pieces. Whisk 1/2 cup oil, lemon juice, and cumin in small bowl to blend. Add dressing to salad; toss to coat. Add feta and gently mix into salad