Ground Cherry, Tomatillo & Cherry Tomato Fattoush

by Jenny Heck, Mill City Farmers Market, Tastemaker in Residence - Recipe by Beth Jones

Serves 4-6.

Ingredients

1 ½ cups washed, husked ground cherries, halved if large

1 ½ cups washed, husked tomatillos, halved or quartered if large

1 ½ cups washed cherry tomatoes, halved or quartered if large

¼ cup thinly sliced scallion

4 cups thinly sliced kale, stems removed

¼ cup olive oil

3 Tbsp rice wine vinegar

1/8 tsp chili flakes, or Aleppo chili

½ tsp coarse salt

A grind of fresh black pepper

1/2 cup crumbled feta from Singing Hills or Prairie Hollow

¼ cup chopped cilantro or parsley

4 rounds pita bread, grilled or toasted, and ripped into bite-sized pieces

Instructions

Combine the ground cherries, tomatillos, cherry tomatoes, scallions and kale in a medium bowl. In a separate small bowl, whisk together the olive oil, vinegar, chili, salt, and pepper. Pour over the fruit, kale, and pita and toss. Just before serving mix in the feta, and herbs and toss one last time.