Today I’m sharing my kale fattoush salad recipe.
Every once in awhile, I like to take what I learn through Arabic cooking and adapt it to Western dishes. I am, after all, Syrian-American, born and raised in Chicago. And long before I was making my mother’s Syrian cuisine, I learned my way through the kitchen by following Western recipes.
Kale is by far my favorite green. It’s hearty, it’s tasty, and it can be dressed hours ahead of time, making it perfect for packed lunch. I also love fattoush, so I thought to myself, “Why not combine the two?” Since this salad was already becoming a fusion of sorts, I took some creative liberties with the pita chips and dressing, and I added za’atar and tahini, respectively.
The result? A lip-smacking delicious salad! It has all the elements of fattoush: all of the herbs, the lemony sumac and the crunchy pita chips with a few other refreshing additions. I do hope you try it!
If you do make this recipe, don’t forget to let me know how it goes in the comments, and please tag @omayahatassi and #omayahcooks on Instagram.
Kale Fattoush Salad with Za'atar Pita Chips
A lemony kale salad with crunchy za'atar spiced pita chips
Makes: About 4 cups
Prep time: 20 minutes
2 small pita rounds, cut into bite-sized pieces
1-2 Tbsp olive oil
2 tsp za'atar
1 tsp kosher salt
4 cups Tuscan kale, chopped
1 medium zucchini, cut into matchsticks
1-1.5 c cherry tomatoes, halved
2 green onions, chopped
1 bunch purslane, leaves removed
1/2 bunch mint, chopped
1/4 c lemon juice
1/4 c balsamic vinegar
2 Tbsp olive oil
2 Tbsp tahini
1 Tbsp sumac
Salt to taste
- Preheat the oven to 375 f. Line a baking sheet with foil and toss the pita with the olive oil, za'atar and salt. Toast in the oven until golden-brown, about 7 minutes, stirring halfway through. Set aside to cool.
- Blend the dressing ingredients. If it's too thick, add cold water, 1 Tbsp at a time until you reach desired consistency.
- Add the veggies to a salad bowl and toss with dressing. Marinate for about 10-20 minutes and top with pita chips just before serving.