Cooked Tomato and Roasted Red Pepper Salad with Whipped Feta and Pita Recipe

Cooked Tomato and Roasted Red Pepper Salad with Whipped Feta and Pita

• Difficulty: Easy
• Servings: 4
• Nutritional Facts per Serving (1 of 4 servings): Calories 891, Total Fat 38 g, Saturated Fat 13 g, Carbohydrates 112 g, Dietary Fiber 10 g, Sugar 19 g, Protein 30 g, Cholesterol 58 mg, Sodium 1578 mg
• Total Time: 3 hours (including rising)
• Active Time: 40 minutes

This warm tomato and roasted red pepper salad is inspired by Moroccan matbucha and has a dip-like texture that's irresistible many people love scooping it up by the spoonful. Slow-simmered canned tomatoes and peppers become richly flavored and make a delicious way to add extra vegetables to winter meals.

Matbucha (See Cook's Note)

• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1 tablespoon sweet paprika
• 2 large garlic cloves, finely minced
• 1 (28-ounce) can whole peeled tomatoes
• 1 (16-ounce) jar or 2 large roasted red peppers, roughly chopped
• 1 teaspoon granulated sugar
• Kosher salt and freshly ground black pepper, to taste

Whipped Feta (Makes about 1 1/2 cups)

• 8-ounce block feta, patted dry from brine
• 3/4 cup whole-milk Greek yogurt
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove
• Zest of 1/2 lemon

To Serve

• Fresh herbs like parsley, cilantro, and mint
• Fluffy Pita (recipe below)
• Sliced Persian cucumbers
• Sliced red onion
• Sliced salami
• Lemon wedges

Fluffy Pita

• 3 3/4 cups (450 grams) bread flour, plus extra for dusting (all-purpose flour works too)
• 1 1/2 tablespoons (19 grams) sugar
• 2 1/4 teaspoons (1 packet) instant yeast
• 1 1/2 teaspoons kosher salt
• 1 1/2 cups (360 grams) warm water (about 105 to 110F)
• 3 tablespoons (38 grams) extra-virgin olive oil, plus more for greasing bowl

Instructions

1. For the matbucha: Heat olive oil in a nonreactive pot over medium heat. Add paprika and garlic and cook until fragrant, about 1 minute. Add the whole tomatoes and roasted red peppers, crushing the tomatoes with the back of a spoon until broken into small pieces. Stir in sugar, salt, and pepper. Bring to a light boil, then reduce to a simmer and cook uncovered, stirring occasionally, until thick and sweet, about 35 to 45 minutes. Taste and adjust seasoning.
2. For the whipped feta: In a food processor fitted with the blade, combine the feta, Greek yogurt, olive oil, garlic, and lemon zest and process until smooth and creamy.
3. To assemble: Spread the whipped feta over a large serving platter, spoon the matbucha on top, drizzle with a little olive oil, and scatter fresh herbs. Serve with warm Fluffy Pita and the cucumber, onion, salami, and lemon wedges.

Fluffy Pita Bread

1. In a large bowl or the bowl of a stand mixer fitted with a dough hook, whisk together flour, sugar, yeast, and salt. Add warm water and olive oil and mix until a rough dough forms. Knead by hand or with the mixer on medium speed until the dough is smooth and slightly tacky, about 7 to 10 minutes, adding a little flour if the dough is overly sticky. Transfer the dough to an oiled bowl, turn to coat, cover, and let rise at room temperature until doubled, about 12 hours.
2. Preheat the oven to 500F and line two rimmed baking sheets with parchment paper.
3. Turn the dough out onto a floured surface, divide into 8 equal pieces, and shape each into a tight ball by stretching the top and tucking the edges underneath. Place the balls 2 inches apart on the prepared sheets, cover loosely, and let rise 30 minutes.
4. Roll each ball into a 6-inch circle and bake on the prepared sheets for about 5 minutes, until the pitas puff and begin to brown. Remove and cool slightly before serving warm.

This recipe makes a generous amount of matbucha; you may not use it all with the feta. Leftovers keep well refrigerated for several days and reheat nicely.