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Fattoush has always been a favorite of mine.  It’s a lovely way to use seasonal vegetables and leftover pita.  The addition of corn makes this version is a bit unusual, but equally delicious.  Fattoush comes our way from Northern Lebanese farmers, using their leftover pita scraps, which they’d fry up and toss into whatever in-season vegetables and herbs.  I don’t fry the pita, but I toast it, then cut it into squares.  I prefer this because it then soaks up some of the good juices that ooze from the veggies.  Usually they dress it with a bit of olive oil for extra flavor, which is what I usually do.  However, today I decided to use a creamy dressing, because The Latin Lover favors it…and why not?  I’ll give you the amounts (more or less!) that I used.  Feel free adjust as you wish.

Fattoush with Corn, Tomatoes, Cucumber, Herbs in a Creamy Garlic Dressing

  • Servings: 8-10
  • Difficulty: Easy
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  • 3 ears corn, steamed and cooled (leftover steamed corn-on-the-cob is fine)
  • 3 scallions, thinly sliced (include some of the green part)
  • 2 Roma tomatoes, diced (about 1/2 cup)
  • 2 Persian cucumber, quartered lengthwise and diced
  • 1 handful of black olives (optional)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoons chopped fresh basil
  • 1 tablespoons finely chopped fresh chives
  • 1-2 teaspoons white balsamic vinegar
  • 1/2 cup crumbled feta cheese
  • 1/2 cup mayonnaise
  • 3 garlic cloves, grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pita medium bread, toasted until crisp and cut into squares
  • Sumac for garnish

In a large bowl, cut the kernels from the cobs of the cooked and cooled corn.  You’ll have about 3 cups, more or less.  Add the remaining ingredients, except the sumac.  Stir until thoroughly combined.  Cover and chill for at least 1 hour.  Add the toasted pita bread; stir to thoroughly combine.  Pour into a serving bowl.  Sprinkle with sumac, if desired.  Serve.

NOTE:  If you wish to omit the mayonnaise, pour 2-3 tablespoons good quality olive oil over, squeeze on the juice of 1/2 lemon; toss and continue with the recipe.  For a different flavor profile, omit the basil and use 2 tablespoons chopped fresh cilantro, 1/4 teaspoon ground cumin and use lime juice, instead of the vinegar and dress with Lime-Smoked Paprika Vinaigrette.

Fattoush with Corn, Tomatoes, Cucumber, Herbs in a Creamy Garlic Dressing Recipe©Marcia Lahens 2021.  All rights reserved.