Honey Road's Summer Fruit Fattoush

Cara Tobin, Executive Chef-Owner of Honey Road

This light, summery salad combines crispy pita bread with grilled peaches, fresh herbs, and the delicious flavors of the Eastern Mediterranean!

Prep Time

15 minutes

15 minutes

4 Servings

1 pita bread (torn into small pieces)

1 cup olive oil, extra virgin (divided)

2 peach

1 onion, red (finely chopped)

1 lettuce, romaine (chopped)

1 fennel bulb (thinly sliced)

1 bunch dill, fresh (roughly chopped)

1 bunch parsley, flat-leaf (roughly chopped)

1 bunch mint, fresh (roughly chopped)

1 lemon (juice of)

1 teaspoon honey

1 teaspoon sumac (plus extra for garnish)

1 tablespoon pomegranate molasses

salt and pepper (to taste)

Pre-heat oven to 350 degrees. Toss pita in 1/4 cup olive oil until coated thoroughly. Lay on a baking sheet and toast in the oven about 8 minutes until golden brown and crisp.
Cut the peaches in half and remove the pit. Brush lightly with 1/4 cup olive oil and grill 3 minutes on each side. Let cool before dicing into ½ inch chunks.
For the dressing, combine lemon juice, honey, sumac, remaining 1/2 cup olive oil, pomemgranate molasses and salt and pepper to taste.
About 5 minutes before serving, combine toasted pita pieces with the other salad ingredients.
Toss with dressing until everything is combined and well coated.
Sprinkle a little more sumac on top to garnish.