These few days of warmer weather is making me so excited and crazy. Last Tuesday, when NY hit 65 degrees, we rushed home and danced around jacket-less on our terrace, which still has some particularly stubborn ice chunks on it. I whipped up this salad using primarily leftovers, and we feasted happily outdoors for the first time this year.
To make one big Fat[toush] salad (feeds 2-4):
- 2 handfuls arugula (could use spinach or chopped romaine)
- alfalfa sprouts (optional)
- 4 oz crumbled feta
- 4 oz shriveled Moroccan black olives, pitted (substitute pitted kalamata olives)
- 2 seeded, peeled and chopped cucumber
- 1 small onion, diced
- 2 medium sized tomatoes, as ripe as you can find them
- leftover pita or flatbread, brushed with olive oil
For the dressing:
- 3 tbsp red wine vinegar
- 1 tsp balsamic glaze (molasses would work well here, too)
- olive oil, whisked in
- freshly cracked black pepper
- squeezes of lemon at the end, to taste
First, brush the flatbread with olive oil and stick it directly on the middle rack of a 400 degree oven. Don't even bother preheating it. While that is toasting up, whisk up your dressing. Next, chop up your veggies. I like to do onions first and then toss them into the bowl with the dressing. The acidity of the vinegar lightly pickles them and makes the onion-y flavor more mellow. Chop up your cucumber and also your tomatoes. When throwing the tomatoes into the bowl, give them a squeeze with your hands (over the sink, of course) to squeeze out extra moisture. This will make for a less soggy salad. Add in your greens and alfafa (if using). Lastly, crumble up the feta and add the olives to the bowl.
When the flatbread is nice and toasted and brown at the edges, take it out of the oven and let it cool. Once it's cooled down enough to handle, tear it up with your hands into bite-sized pieces. When ready to serve, toss up the bowl so that the ingredients and dressing get mixed. If you toss too long before serving, the flatbreads can get pretty soggy, so reserve this until the last minute.
I love Moroccan olives because they are so much more briny and salty than regular kalamata olives. Combined with the salty feta, there is no need for any added salt to the salad.
Serve the salad with slices of lemon to squeeze, red wine, and a sliced meat plate.