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Grilled Fattoush Salad
Fire up the barbecue: This Mediterranean-inspired plate marries the flavor of charred eggplant with creamy halloumi cheese and crisp baby lettuce. Plus, those leafy greens are just the beginning of this dish’s Farmstand-raised ingredient list: Get ready to cook up cherry tomatoes, cucumbers, mint, parsley, and chives.
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Ingredients
- 1 medium eggplant, sliced 1/2" thick
- kosher salt
- 8 lunchbox peppers
- 2 whole grain pitas
- 1 Tbsp za'atar
- 8 ounces halloumi, sliced
- 2 Tbsp olive oil
- 5 ounces baby lettuce mix
- 1/2 pound cherry tomatoes, halved
- 1 cucumber, chopped
- 1 large avocado, diced
- 1/4 c loosely packed spearmint leaves, torn
- 1/4 c parsley leaves, picked
- 1/4 c garlic chives, chopped
- 6 Tbsp lemon juice, about 2 lemons (creamy tahini sumac dressing)
- 1/4 c tahini (creamy tahini sumac dressing)
- 2 Tbsp dijon mustard
- 2 Tbsp white wine vinegar (creamy tahini sumac dressing)
- 2 cloves garlic, minced (creamy tahini sumac dressing)
- 2 tsp sumac (creamy tahini sumac dressing)
- 1/2 tsp kosher salt
- to taste pepper
Instructions
Step 1
Sprinkle sliced eggplants with kosher salt and let set, 30 minutes. Rinse really well, pat dry.
Step 2
In a small bowl, whisk together dressing ingredients: lemon juice, tahini, dijon mustard, white wine vinegar, garlic, sumac, salt, and pepper to taste. Set aside.
Step 3
Heat grill to medium high heat. Brush eggplant slices, lunch box peppers, and pita with 2 tbsp olive oil and sprinkle with 1 tbsp Za'atar.
Step 4
Grill eggplant and peppers until grill marks appear, about 5 minutes. Flip and grill until tender, about 5 minutes more. Remove and add pita and halloumi, grilling until beginning to char, about 2 minutes. Flip and grill 2 minutes more. Allow pita to cool and cut into triangles.
Step 5
In a large serving bowl toss together lettuce, tomato, cucumber, avocado and herbs. Top with grilled eggplant, pepper, pita, and halloumi. Drizzle with Tahini Sumac Dressing.