Fattoush is one of the bright, simple joys of summer: Tomatoes spill sunshine, pita shards and cucumbers take turns showing off their snap, sumac puckers, and mint and parsley cool, often, in a single bite.
But at her restaurant Reem’s California, chef Reem Assil keeps the peak experience of this staple Arab salad alive year-round. “The medley of vegetables is what makes fattoush so special,” she writes in her debut cookbook Arabiyya. “If you’re not a purist, you can make it a medley of anything.”
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