Fattoush Salad with Za'atar Pitas

Once a year I make it a point to catch the ferry to the Vineyard for the day. Martha’s Vineyard, that is.

The island where President Obama and his family were vacationing the same day I was there. But, for some reason I did not see him. He was not hanging around the ferry dock at Oak Bluffs, on the bus to Edgartown, or enjoying a margarita on the top deck at Nancy’s.

I know, I couldn’t believe it either. But I can be certain that he enjoyed every blissful minute on the idyllic island. It’s impossible not to. The second you step off the ferry you are transported to vacation-mode, with no worries. It’s like being in Jamaica. Except with khakis. And Range Rovers.

But I don’t go for the shopping. I don’t go for the beach. I don’t go for the margaritas. Well maybe, the margaritas... But, really, I go for the beauty. With the sun shining, Edgartown is incredibly inspiring and one of my favorite places to photograph. This year I had the hidden agenda of trying out my new lens for an upcoming trip. I spent the day in full tourist mode snapping photos left and right, high and low. This embarrassed my father, who has been coming to the island for 60 years. But if I racked up 350 photos of the Vineyard in one day, well, he’s in for a real treat when the family heads to Alaska next month.

And really, it’s too bad I didn’t see the President, because darnit, I had my camera ready.

Nancy’s is always our last and favorite stop of the day. My mother likes it because her name is Nancy, the guys love ogling the boats in the harbor and I enjoy working on my tan. In staying with tradition, I always order the Fattoush salad. It’s delicious.

And it compliments my margarita very nicely.

Fattoush salad with Za'atar Pitas
serves 4

dressing
2 garlic cloves, minced
juice of 2 lemons
2 T tahini
1/8 c olive oil

salad
2 pita bread rounds, cut into wedges
3 T olive oil
salt, to taste
2 T za'atar
4 c packed mixed greens
3 T chopped fresh mint
2 T chopped fresh parsley (or cilantro)
1/2 small cucumber, roughly chopped
10 cherry tomatoes, halved
1/2 small red onion, chopped
14-oz can chickpeas, drained and rinsed
1/c c crumbled feta cheese

In a small bowl, whisk together dressing ingredients. Set aside.

Place pita wedges on a baking sheet. Drizzle with olive oil and sprinkle with salt and Za’atar. Broil 2-3 minutes until golden brown and crunchy. In a large bowl, combine mixed greens, mint, parsley, cucumber, tomatoes and red onion. Top with pita wedges, chickpeas and feta cheese. Just before serving, toss with dressing.