"Peaches and tomatoes, especially at this time of year, are the perfect pairing with crispy, salty pita chips," says the chef and author of the new Eating Out Loud cookbook. "The combination is incredibly addictive."

By People Staff
September 16, 2020 11:30 AM
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fattoush
Credit: Jennifer Causey

"Peaches and tomatoes, especially at this time of year, are the perfect pairing with crispy, salty pita chips," says the chef and author of the new Eating Out Loud cookbook. "The combination is incredibly addictive."

Eden Grinshpan's Fattoush Salad with Tomatoes & Peaches

2 (6-in.) pita rounds, torn into 1-in. pieces

1/4 cup, plus 3 Tbsp. extra-virgin olive oil, divided

1 tsp. kosher salt, divided

1 Tbsp. fresh lemon juice (from 1 lemon)

1 tsp. red wine vinegar

1 1/2 tsp. honey

1/4 tsp. black pepper

2 cups roughly chopped tomatoes (from 3 medium-size tomatoes)

1 medium peach, unpeeled and thinly sliced

1 small (about 3 1/2 oz.) red onion, thinly sliced

1/4 cup loosely packed fresh basil leaves, torn

1/4 cup loosely packed fresh mint leaves, torn

1/4 cup loosely packed fresh flat-leaf parsley leaves, torn

1 1/2 tsp. ground sumac

1. Preheat oven to 350°. Toss together torn pita pieces, 1/4 cup of the oil and 1/2 teaspoon of the salt in a medium bowl until coated. Spread in an even layer on a baking sheet lined with aluminum foil. Toast in oven until crisp and golden, 10 to 12 minutes, stirring halfway through cook time. Remove from oven; set aside until ready to use.

2. Whisk together lemon juice, vinegar and honey ina medium bowl. Slowly add remaining 3 tablespoons oil, whisking constantly. Whisk in pepper and remaining 1/2 teaspoon salt.

3. Place tomatoes, peach, onion, basil, mint, parsley and toasted pita in a large bowl. Add dressing, and toss to combine. Sprinkle with sumac.

Quick tip! Too hot to turn on your oven? Swap the homemade pita chips for store-bought ones. Choose a lightly salted brand so they don't overpower the salad.

Serves: 4

Active time: 10 minutes

Total time: 20 minutes