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Stonefruit fattoush with charred dates and feta is one of my new favorite summer salads, and I’ll be making this for every gathering until the end of Stonefruit season 🙂 This version is partially inspired by the Fattoush we made in cooking school, and partially by a delicious Fattoush I had at Beit Rima (a delicious arabic restaurant in San Francisco).
This recipe would be great for a potluck or for a dinner party. I’d pair this with my Mediterranean yogurt marinated chicken, and you’ll have a delicious dinner!
This recipe is adapted from SF Cooking School and Heidi Krahling from her restaurant Insalata in San Anselmo, CA. This dish was so well loved that we ended up incorporating it in our end of term Restaurant Week dishes! The key is the variety of textures, flavors, sheep’s milk feta, and fresh herbs!
Video tutorial:
Stonefruit Fattoush
- Total Time: 40
- Yield: 6-8 1x
Ingredients
For the Salad
- 1 large romaine lettuce head (or 2 little gem lettuces)
- 1 pint sungold tomatoes, halved
- 3 Persian cucumbers, finely diced
- 10 medjool dates, quartered then charred in a hot pan
- 4 ounces sheep’s milk feta cheese
- 3 white or yellow nectarines
- 1/3 cup chopped mint, about 1/3 bunch
- 3 pitas, cut into pieces, tossed in olive oil, s+p, baked at 425 until
- golden brown (about 6-7 minutes)
- 3 tablespoons olive oil
- Kosher salt
- Black pepper
For the Dressing
- Juice of about 2 lemons
- 1 tablespoon honey
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- Black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sumac (optional)
Instructions
- Preheat the oven to 400F. Cut the pita into wedges and lay between 2 sheet pans. Drizzle with olive oil, kosher salt, and black pepper and toss until the pita are evenly coated. Bake in preheated over for 7-8 minutes, or until golden brown. Remove from oven and set aside.
- As the pita chips are baking, begin to prep the vegetables. Cut the romaine, cucumbers, tomatoes, nectarines, and mint. Add to a mixing bowl.
- Next, cut the dates and char these in a pan until they become charred / browned.
- Make the dressing by combining all the ingredients in a glass jar and shake until emulsified.
- Assemble all the ingredients in a large mixing bowl, including the feta cheese, pita chips, vegetables, and nectarines. Dress with starting with about 1/4 cup of the dressing, and taste and adjust as desired. Serve immediately.
- Prep Time: 25
- Cook Time: 15
- Category: Salad
- Cuisine: Mediterranean
