Easy bread salad is perfect summer potluck fare
It’s finally here — summer and all of the vegetable glory that goes with it.
It’s just beginning, but despite a wet start, some veggies are making a surprisingly early appearance at your local farmers market. I’ve already seen sugar snap peas, cherry tomatoes, baby cucumbers and the most adorable tiny zucchini. These gorgeous summer beauties are co-starring along with the end-of-spring favorites, like salad turnips, radishes and lettuces in all shades of emerald, rust and dusky purple.
It’s also the time of year when spending more than 20 minutes putting together dinner, or heating up the oven, is just not on the to-do list between summer sports, swimming and relaxing in your hammock.
And, it’s potluck time! The easiest way to have a party but not have to do much prep work is to ask your guests to bring something to share. Aren’t we all aiming for an easy, breezy summer?
Big, flavorful salads are perfect for both a quick dinner and a party dish. Including bread in a salad, like a classic panzanella, adds both heft and satisfaction. This is a Middle Eastern twist on bread salad, using pita instead of a crusty Italian loaf. And instead of a vinaigrette, a sumac-spiked buttermilk dressing adds big flavor and tang.
While cucumbers and tomatoes are classic fattoush additions, the remaining vegetables can be decided by what’s available. Keep things raw or lightly blanched, both for crunch and to save time, but consider sugar snap peas, thinly sliced radishes, green beans, sweet peppers and kale as worthy possibilities.
With this fattoush, dinner can be ready in minutes or a party dish prepped with minimal effort, but promising lots of fanfare. Accompanied by this big, bold salad, you’re ready for that easy, breezy summer. This is a spin on the classic Lebanese salad, fattoush. Bread salads make easy weeknight meals in the summertime and great potluck dishes. Feel free to add any in-season raw vegetables you might have, such as white spring turnips, radishes or carrots.
Heat grill to high. Brush both sides of pita bread with olive oil, then sprinkle with ground sumac and salt. Grill 2 to 3 minutes on each side until outsides have golden grill lines. Set aside to cool. When cool, tear into bite-size pieces.
In a large bowl, combine peas, tomatoes, cucumber, chives, parsley and dill. Chop romaine.
Make dressing: In a small bowl, whisk together buttermilk, yogurt, olive oil, sumac and salt.
When ready to serve, add torn pita and chopped romaine to vegetables. Add dressing and toss well.