Fattoush Salad With Sumac Marinated Tepary Beans
Elevate your salad game with our irresistible Fattoush Salad With Sumac Marinated Tepary Beans. This delightful recipe combines the freshness of traditional Fattoush salad with the unique flavor of sumac-marinated tepary beans, creating a dish that's both nutritious and bursting with tangy goodness. Perfect for a light lunch or a vibrant side, this salad showcases a medley of fresh vegetables, crispy home made pita chips, and aromatic herbs, all enhanced by the zesty notes of sumac. This is one of those salads where the bowl was licked clean. Everyone including the kids couldn't get enough of this mouth watering Fattoush Salad.
WHAT IS A FATTOUSH SALAD?
Fattoush salad is a vibrant and refreshing Levantine dish that hails from the eastern Mediterranean, particularly popular in Lebanese and Syrian cuisine. The defining feature of Fattoush is its zesty dressing made with sumac, which imparts a tangy flavor that's both unique and irresistible. The name "Fattoush" derives from the Arabic word "fatt," meaning "crumbs," referring to the use of leftover pita bread, making this salad a delicious way to utilize day-old bread. This wholesome and colorful dish not only celebrates the simplicity of fresh ingredients but also offers a delightful taste of Middle Eastern culinary traditions.
WHY SUMAC MIGHT BE YOUR NEW FAVORITE SEASONING
Sumac is a favorite in our kitchen, and for good reason. Its bright, tangy flavor with subtle citrus notes makes it a versatile ingredient that can elevate a wide range of dishes. Derived from the dried and ground berries of the wild sumac flower, this deep red spice is a staple in Middle Eastern and Mediterranean cuisine. Sumac is particularly adored for its ability to add a burst of vibrant flavor without overwhelming the palate. It’s perfect for seasoning meats, enhancing salad dressings, and sprinkling over dips like hummus. Additionally, sumac is packed with antioxidants and boasts anti-inflammatory properties, making it not only a flavorful choice but a healthful one as well. Whether you're a seasoned chef or an adventurous home cook, sumac is sure to become a go-to spice in your kitchen for its unique ability to add zest and depth to your favorite recipes.
TEPARY BEANS, THE ANCIENT SUPER FOOD OF THE SONORAN DESERT
An ingredient in the Slow Food Ark of Taste, the tepary bean is believed to be the world’s most drought tolerant bean. It is higher in fiber and protein than most other beans with a low glycemic index and superior taste. The tepary bean has sustained indigenous people in the Sonoran desert for countless generations. Highly acclaimed for it's nutritional value the stotoah bavi (white tepary bean) is noted for its unique and delicious naturally sweet yet savory flavor and creamy texture.
*A Note On Our Recipes:
Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.
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Fattoush Salad with Sumac Marinated Tepary Beans
Lisa Riznikove
This delightful recipe combines the freshness of traditional Fattoush salad with the unique flavor of sumac-marinated tepary beans, creating a dish that's both nutritious and bursting with tangy goodness.
Ingredients
- 1 cup cooked White Tepary Beans
- 2 pita breads, torn into bite sized pieces
- Seka Hills Arbequina EVOO, for drizzling
- Pacific Flake Sea Salt, for sprinkling
- 1 head romaine lettuce, chopped
- 2 Persian cucumbers, sliced
- 1 cup cherry tomatoes, halved
- 4-5 red radishes, thinly sliced
- 1/2 cup thinly sliced red onion
- 1/2 cup fresh mint leaves, chopped plus a handful of whole leaves for garnish
- 1/2 cup chopped fresh parsley
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- 1/2 cup Seka Hills Arbequina EVOO
- 3 tablespoons fresh lemon juice
- 2 teaspoons pomegranate molasses
- 3 teaspoons Villa Jerada Sumac, plus more for sprinkling
- 1 small garlic clove
- ½ teaspoon kosher salt
1/2 teaspoon aleppo pepper
Directions
- Mix together the EVOO, lemon juice, pomegranate molasses, sumac and aleppo pepper if you are using it in a small mixing bowl. Smash the garlic with the back of a knife, sprinkle the salt on top of the garlic and then chop the garlic fine. With the back of the knife make a paste of the garlic and salt. Add the garlic paste to the dressing. If the garlic clove is very large only add about 1/3 teaspoon to the dressing to avoid overpowering the sumac flavor. Whisk to combine.
- Rinse the beans and pour half of the marinade over the beans. Add half of the parsley and mint and gently mix with a spatula to combine being careful not to break the beans. Cover and refrigerate for 30 minutes to overnight.
- Preheat the oven to 425 and prepare a baking sheet with parchment paper. Toss the torn bits of pita in olive oil and sprinkling with sea salt. Spread them out on a single layer on the baking sheet and bake for 15-20 minutes until golden brown, tossing mid-way through. Remove to a paper towel lined plate to cool.
- Assemble the salad by combining the lettuce, cucumber, tomato, radish, red onion and all but a tablespoon of the chopped herbs in a bowl. Add the marinated beans and most of the pita chips, retaining a handful to sprinkle on top. Drizzle with dressing and toss to combine. Top with remaining herbs and reserved pita chips and serve.