This is one of my favorites, Jerusalem, A Cookbook, by Yotam Ottolenghi and Sami Tamimi, is full of authentic Mediterranean recipes, and the most gorgeous, mouthwatering photography. Once you open this book, you're there in a sun-baked land, in a busy marketplace, cooking with figs and olives. There are too many recipes to mention that I love in this book, but to choose just one, the fattoush is truly inspirational and perfect for the warmer days of spring. It is reminiscent of Italian panzanella, full of veggies and bread and tossed with vinaigrette. Try my mashup of a fattoush and panzanella salad, inspired by the Mediterranean.
Mediterranean Salad
MEDITERRANEAN SALAD
Serves 4
This salad is equally about the veggies and herbs as it is about the greens.
For the Spicy Chickpeas:
1-16oz can chickpeas
2 tsp olive oil
1 tsp each cumin & ground black pepper
1/4 tsp allspice
1/8 tsp tumeric
sprinkle of kosher salt
For the Lemon Vinaigrette:
2 Tbsp olive oil
3 Tbsp red wine vinegar
juice of 1/2 lemon
1 Tbsp lemon pepper
1/2 tsp salt
For the salad:
1 Tbsp butter
1 cup ciabatta bread, torn into bite-size pieces
1/4 tsp each salt & ground black pepper
2 Tbsp each fresh chopped mint, basil & parsley
2 cups quartered cherry tomatoes
2 cups chopped cucumber
1 cup chopped red onion
6 radishes, quartered
1 cup baby arugula, roughly chopped
1. Make Spicy Chickpeas: Heat olive oil in a saute pan over medium heat and add chickpeas. Add spices and toss to coat. Saute 3 minutes, tossing occasionally. Sprinkle with a little kosher salt. Remove to a plate to cool. Note: there will be more spicy chickpeas than are needed for the recipe, but they make an excellent snack. Keep the extras in a covered container in the fridge.
2. In a jar with a lid, add all vinaigrette ingredients and shake until well mixed.
3. Melt butter in a saute pan over medium-high heat and add torn bread pieces. Sprinkle with salt and pepper and stir to coat the bread in melted butter. Toss frequently and cook about 5 minutes until lightly browned on all sides.
4. In a large bowl, add the chopped herbs, veggies and arugula. Add the browned bread pieces and 1 cup of the Spicy Chickpeas. Drizzle 1/4 cup of the vinaigrette over the top and stir lightly to coat. Serve family-style in a large platter.