Watermelon Fattoush

Name: Watermelon Fattoush
Ingredients: 3 each pita bread (standard 7-inch size) (for Za'Atar Pita Chips); 2 Tbsp extra-virgin olive oil (for Za'Atar Pita Chips); 3 Tbsp Jordanian green za'atar (for Za'Atar Pita Chips); 2 Tbsp lemon juice (for Dressing); 2 Tsp sumac (for Dressing); 1 Tsp Kosher salt (for Dressing); 1/2 Tsp black pepper (for Dressing); 3 Tbsp extra-virgin olive oil (for Dressing); 2 cups 1/4-inch dice Persian cucumbers (approx. 4) (for Watermelon Fattoush); 1 cup grape tomatoes, halved or quartered depending on size (for Watermelon Fattoush); 1 cup parsley leaves (packed), wash and dry, medium/coarse chop (for Watermelon Fattoush); 1/2 cup mint leaves, wash and dry, medium/coarse chop (for Watermelon Fattoush); 2 green onions, green and white parts thinly sliced (for Watermelon Fattoush); 3 oz queso fresco or feta cheese, crumbled (for Watermelon Fattoush); 4 cups 1/2-inch cubes Watermelon (place watermelon in colander as you dice to drain juice and reserve for another use) (for Watermelon Fattoush)

Have Made It

salad/salsa served on platter with wedges of toasted pita chips

Recipe courtesy of Shereen Abutom, Sr. Manager, Culinary Innovation, Del Taco Restaurants, Inc.

Chef Note: The toasted pita chips are typically tossed into the salad and when eaten fresh they remain crisp, but as the salad sits, the pita bread soaks up all of the delicious dressing. Basically, you’re getting different textures throughout the course. This version is more like a chips and salsa eating experience.