August 25, 2015
Just got back from Great Barrington, Massachusetts – a haven for the arts. What a great town!
We are still getting wonderful tomatoes. Here’s a recipe that uses the best of the season. It calls for flatbread, which you can make yourself. Or, just buy Greek pita brad (no pocket) or any other flatbread.
SUPER MEDITERRANEAN TOMATO AND VEGGIE SPICED FLATBREAD
2 garlic cloves, finely chopped
1 tsp. sumac
1/2 tsp crushed red pepper flakes
1/2 tsp ground coriander
1/2 tsp cumin
1 tsp kosher salt
2 large tomatoes, any color, thinly sliced
1 15.5 ounce can chickpeas, rinsed
2 Tbs rd wine vinegar
Freshly ground black pepper
1 small shallot, thinly sliced
1/2 cup parsley leaves with tender stems
3 TBS olive oil
1 cucumber, peeled and chopped
3/4 cup plain yogurt
1/2 cup coarsely chopped mint
1/2 cup coarsely chopped parsley
Kosher salt, freshly ground pepper
1. Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 tsp salt in a small bowl.
2. Arrange the tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture over the top. Let this sit for an hour at room temperature.
3. Toss chickpeas and vinegar in a medium bowl and season with salt and pepper. Mash the chickpeas with a fork until about half are flattened.
4. Add shallot, parsley and oil and toss to combine. Season with salt and pepper and set aside.
5. Combine cucumber, yogurt, mint and parsley in a medium bowl. Season with hot sauce, salt and pepper. Let this mixture sit at room temperature for at least 15 minutes. This sauce can also be made an hour ahead and refrigerated.
6. Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season liberally with salt and pepper.
HELPFUL HINT: Sumac is a tart spice that can be found in Middle Easter groceries and specialty food stores.
IF YOU WANT A RECIPE FOR MAKING YOUR OWN FLATBREADS, JUST CONTACT ME AND I’LL SEND YOU ONE.
I hope you all enjoy this. Have a delicious week!