From Chevy Chase resident Sara Leibman: "Tomato season in the D.C. area is way too short, and I don't want to miss any of it. As soon as the local red beefsteaks and Better Boys hit the farm stands, I start buying them by the bushel. And, while it's lovely to take a homemade soup or sauce out of the freezer in February, nothing compares to fresh tomatoes in the height of the season.
"The problem is, our family and friends can eat only so many caprese salads, gazpachos and salsas before rebelling. So my goal has been to come up with a new tomato recipe every year. Sometimes they are delicious, and sometimes they are just "interesting." This year, I have turned one of my favorite salads -- fattoush -- into something truly unique."
Make Ahead: The tomato mixture needs to sit for 30 minutes to meld flavors. The strained mixture needs to be refrigerated for at least 3 hours and up to a day.
- 3 large tomatoes, cored and chopped
- 1/2 cup olive oil
- Juice of 1 lemon
- 1/2 cup coarsely crushed plain baked pita chips
- 3/4 cup chopped fresh mint
- 2 teaspoons dried oregano
- 3 teaspoons kosher salt
- 2 tablespoons sugar
- 2 tablespoons tahini
- 6 ounces low-fat plain Greek yogurt
- 2 Persian cucumbers, peeled and diced
- 6 ounces fresh feta cheese, diced
- Pomegranate molasses, for garnish (may substitute fig balsamic vinegar)
Combine the tomatoes, half of the oil, the lemon juice, half of the pita chips, 1/2 cup of the mint, 1 teaspoon of the oregano and 2 teaspoons of the salt in a mixing bowl. Let the mixture sit until the pita chips and oregano have softened, about 30 minutes.
Transfer to a blender, along with the sugar, tahini and yogurt. Puree until smooth. Press through a fine-mesh strainer into a container with a tight-fitting lid. Refrigerate for at least 3 hours and up to a day.
Stir in the remaining 1/4 cup of mint. Transfer to an ice cream maker and process according to the manufacturer’s directions to make the frozen fattoush (a sorbet).
Meanwhile, combine the cucumbers, the feta and the remaining 1/4 cup of oil, teaspoon of oregano and teaspoon of salt in a medium bowl, stirring to incorporate. Let it rest at room temperature for at least 30 minutes.
Divide small scoops of the frozen fattoush among individual bowls or dishes. Top each scoop with a few tablespoons of the cucumber-feta mixture, then sprinkle with the remaining crushed pita chips. Drizzle with pomegranate molasses. Serve right away.
From Sara Leibman of Chevy Chase.
Tested by Sandhya Babu.
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