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Our Chef in Residence, Noreen Wasti, has shared the ultimate summer salad recipe featuring TRELLIS, our seasonal Red Wine Vinegar.
"This salad is inspired by the Levantine fattoush, a popular chopped salad topped with crispy pita chips and a tangy sumac and pomegranate molasses dressing. I’ve adapted the dressing for TRELLIS which brings a beautifully fruity and tart note. Sweet dates and zesty ALIVE make the dressing creamy and rich. Topped with salty grilled halloumi cheese and crispy pita, this salad is bright, hearty and has me all ready for summer." - Noreen Wasti
For the Dressing
Ingredients
- 2 cloves garlic
- 2 medjool dates, soaked in hot water for 5 minutes to soften (do not discard the water)
- 1/4 cup of Brightland TRELLIS red wine vinegar
- 1/2 cup of Brightland ALIVE olive oil
- 1/2 Tbsp sumac
- Salt, to taste
Instructions
- 1 Add the garlic, dates, red wine vinegar, olive oil, sumac, and salt to a food processor or blender.
- 2 Blend until smooth, adding the reserved date water in small amounts to make it pourable.
For the Crispy Pita
Ingredients
- 1 large round pita
- 3 Tbsp of Brightland ALIVE olive oil
- Salt, to taste
Instructions
- 1 Break the pita into small pieces.
- 2 Heat olive oil in a medium-size pan over medium heat until glistening and add the pita bread.
- 3 Fry the pita until crisp and brown on both sides, about 5 minutes. Season with salt and set aside.
For the Grilled Halloumi
Ingredients
- 8.8 ounce block of halloumi cheese
Instructions
- 1 Slice the halloumi cheese into 1/3 inch wide pieces.
- 2 Sear in the same pan over medium heat until golden brown on both sides (about 2-3 minutes per side). Set aside.
For the Salad
Ingredients
- 4.5 ounces romaine lettuce, chopped
- 3 Persian cucumbers, chopped
- 1 cup cherry tomatoes, halved
- 3 scallions, sliced thinly
- 3 radishes, sliced thinly in rounds
- Handful fresh mint and parsley, torn
- Sumac, to finish
Instructions
- 1 In a large mixing bowl, combine the lettuce, cucumbers, tomatoes, and scallions. Pour the dressing onto the salad and toss well to mix.
- 2 Transfer to a serving platter and top with the radishes, mint, parsley, crispy pita, and grilled halloumi cheese.
- 3 Finish with a generous sprinkle of sumac. Enjoy immediately!
