When the fruits of late summer collide into an ideal August dinner–minimal cooking, light and fresh, perfectly paired with a crisp glass of white wine. Although plums and tomatoes are rarely consumed together, they share peak growing & harvesting seasons and actually complement each other quite well. The sweetness of the plums is tamed by the acidity of the tomatoes. Other components of this summery version of the classic Lebanese salad include toasted pita bread, crunchy vegetables, and a bunch of fresh herbs.
Finding this recipe during Fall, Spring or Winter? Fret not! Swap out the tomatoes and plums for whatever is in season where you are! It’s an infinitely adaptable recipe that is hard to mess up.
Tomato and Plum Fattoush
Fattoush is a Lebanese salad made with crispy pita bread and spiced with sumac. It also usually includes vegetables (such as tomatoes and cucumbers) and herbs (typically mint and parsley). With this loose framework, fattoush can be taken in many different (delicious) directions. Please swap out ingredients based upon what you have on hand and what you prefer; make it your own!
- ⅓ cup extra virgin olive oil
- 2 cloves garlic peeled and minced
- Juice of 1/2 lemon
- 1-2 teaspoons pomegranate molasses depending upon preferred tartness; I used 2
- 1 teaspoon salt or to taste
- 2 teaspoons ground sumac
- 1 teaspoon white wine vinegar
- 2 pints cherry tomatoes halved or quartered if big
- 6 medium plums chopped (I used Satsuma plums)
- 1 medium cucumber chopped
- 3 radishes very thinly sliced
- 1 cup loosely packed cilantro leaves & tender stems, roughly chopped
- 2 cups chopped romaine lettuce leaves
- 1 cup fresh mint leaves
- 2 8- inch-diameter whole wheat pita breads halved, toasted until golden brown, & broken into bite-size pieces
- Ground sumac and cracked black pepper for serving
To make the dressing, whisk together the first seven ingredients, in a small bowl or jar, until well combined.
Into a large bowl, place the tomatoes, plums, cucumber, and radishes. Give dressing another quick whisk and then pour it over vegetables and toss. Add romaine, parsley and mint. Toss gently. Add in the toasted pita pieces. Finish with a couple pinches of sumac and cracked black pepper. Give the salad a final gentle toss, just until the ingredients are combined.
Taste, adjust seasonings if needed, and serve immediately.
You will likely have leftover salad dressing. It's delicious on roasted vegetables, over grilled meat, or drizzled on a grain bowl.