Sumac pita, tomato & peach panzanella with fresh mint & parsley
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I love me a good panzanella salad. Traditionally made with stale bread and drenched in vinaigrette the tangy/sweet/bready tomato salad is always a delight to eat.
I made my own version with a little Middle Eastern twist (obviously) by adding in the sumac (a reddish-purple Middle Eastern spice that adds lots of tang and lemony flavor to a dish- also amazing with grilled meats) and the pita, these flavors give it such a fun bright makeover…you will see, this salad is badass. The farmers market is booming with tomatoes and peaches- RULE TO FOLLOW- what grows together, stays together- and that is what this dish is all about. The tanginess of the tomatoes and the sweet peaches are a delicious partnership.
Ingredients
- 2 cups tomatoes- I like to get all different sizes and colors
- 1/2 lemons-finely sliced
- 1 handful fresh parlsey
- 1 handful fresh mint
- 1 peach, finely sliced
- 2 pitas-torn into small/medium pieces
- 1 tablespoon sumac (optional)
- 6 tablespoons extra virgin olive oil
- 1/2 lemon- squeezed
- 1 teaspoon honey
- 1 tsp red wine vinegar
- sumac, fresh parsley and mint to garnish
Directions
In a pan heat up 4 tablespoons extra virgin olive oil. Place the pita in and turn to medium low heat. Season with a large pinch of salt and toast until golden and crisp all over, around 10-15 minutes.
In a large bowl place in the sliced tomatoes, peach, parsley, mint and sliced red onions.
Make the vinaigrette
- Mix the honey with the lemon juice, red wine vinegar, whisk and slowly drizzle in the olive oil. Season with salt and freshly ground black pepper.
- Mix together, sprinkle over more sumac and fresh herbs and serve. Perfect for a bbq, with some grilled fish or for lunch on its own.