Photo: Jonathan Lovekin © 2012
While the famous Italian panzanella
—a salad made from day-old crusty bread—must sit for a half hour or more so the bread can soften up, Israeli cooks have a faster version, say Yotam Ottolenghi and Sami Tamimi, coauthors of Jerusalem: A Cookbook
. The trick is to use leftover pita, flatbread or naan, which is much thinner. Soak torn pieces of the pita in buttermilk while you chop tomatoes, cucumbers and herbs. Toss everything into a bowl, drizzle it with oil, and you've got a fresh, filling and frugal dinner.
Get the recipe: Na'ama's Fattoush