Grilled Fattoush Salad

Summer salad: Grilled peppers & zucchini, tossed with tomatoes, cucumbers, scallions, and chickpeas, dressed in buttermilk-yogurt dressing.

Fattoush:
10 baby bell peppers, stemmed and halved – (you’ll have 1 cup peppers when grilled)
4 zucchini cut along their lengths into ½-inch slabs – (you’ll have 3 cups when cubed after grilling)
2 large rounds of na’an bread (or make your own)
3 tablespoons extra-virgin olive oil, divided
1 cup cooked chickpeas
pinch salt
½ teaspoon ground cumin
1 English cucumber, diced (about 1½ cups)
1 cup halved tomatoes
⅓ cup halved green and kalamata olives
2 green onions, thinly sliced
¼ cup coarsely chopped mint, packed
¼ cup coarsely chopped Italian parsley, packed
½ cup crumbled feta

Buttermilk Dressing:
1 cup buttermilk
¼ cup plain Greek yogurt
2 teaspoons minced garlic (or Gourmet Gardens Garlic Paste)
1 teaspoon dried mint
¼ cup lemon juice
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup extra-virgin olive oil

View the full recipe at The Wimpy Vegetarian →