Veganuary – Part 4
Fattoush – the Israeli bread salad
The Fattoush can be changed at will
© Vincent van den Hoogen/Christian Verlag
It used to be alcohol or sugar free January. Today people prefer to change their diet: “Veganuary” is popular again this year. This Israeli bread salad ensures freshness and variety on the plate. Part 4 of our “Veganuary” series.
The “Veganuary” is about creating awareness for better nutrition. Can plant-based food taste good? And how! The proof is this recipe.
Bread salad with tomato, watermelon and fresh herbs
For 4 people
- 150 g strong farmhouse bread
- 1 red onion
- 1 red chili pepper
- 1 garlic clove, crushed or grated
- 30 ml red wine vinegar
- 2 tsp capers
- 400 g vine tomatoes, cut into chunks
- 250g watermelon, diced (because it’s only seasonal, use cucumber instead!)
- Extra virgin olive oil
- 15 g coriander greens
- 1⁄2 bunch of mint
- 1⁄2 bunch of basil
You can find more vegan recipes from Tel Aviv here: “Tel Aviv vegan” by Birgit van der Avoort. Christian publisher. 320 pages. 39.99 euros.
Preheat the oven to 100°C. Cut the bread into cubes and toast on a baking tray in the preheated oven for 30 minutes. Skip this step if the bread is a few days old.
In the meantime, cut the onion into fine half rings. If desired, remove the seeds from the chilli and cut the pod into fine rings as well. Mix the onion, chili, garlic, vinegar and capers in a bowl and leave to stand for 10 minutes. Then add tomatoes, watermelon and a pinch of coarse salt.
Heat a large pan to medium temperature. Place the bread pieces in the pan and drizzle with oil while stirring. Roast for 5 minutes until golden brown and crispy; the croutons should still be soft inside. Put aside.
Cut the coriander, mint and basil leaves into fine strips and add to the salad with the croutons. Season with coarse salt, freshly ground black pepper and oil. Mix well, taste and serve after 5 minutes.
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