Today’s Grilled Corn Fit Fit Salad is a refreshing, healthy, and easy to prepare brunch option inspired by one of my new favorite Eritrean breakfast staples. It’s also vegan, but hey, who cares when it tastes so good?!
I’ve been really obsessing over brunch food lately. And who can blame me?! Not only does brunch combine my two favorite meal times, but almost every brunch I can remember has been filled with great food and conversation with friends. For me, brunch is as much about the people you share it with as it is about the food. But don’t get me wrong, the food is important too! As much as I enjoy the typical brunch fare (pancakes and banana fritters will always have a special place in my heart :D), I also like to mix things up from time to time.
This simple recipe is loosely inspired by an Eritrean breakfast staple known as Kitcha Fit Fit, which is typically made by cooking torn up pieces of bread in berbere spice. “Kitcha” refers to the unleavened bread that’s often used in the dish and “fit fit” loosely translates to mean torn or shredded (referring to the torn bread or injera). I love how with a traditional kitcha fit fit, the torn bread gets soggy after soaking up the berbere spices, but the dish is very filling. That’s why I decided to try my hand at making a lighter version for those days when I want to leave room in my stomach to eat other things.
For this dish, I kept the main ingredients for kitcha fit fit, namely the bread and the berbere spices, but instead of cooking them, I chose to grill the bread, similar to what I would do for a panzanella salad. I also added some grilled corn and basil, because those are ingredients that just scream summer to me. And although Eritrea isn’t the Caribbean, the flavor profiles share a lot in common, and I love bringing different cultures into my cuisine. I hope you give this dish a try and let me know what you think in the comments below!
Grilled Corn Fit Fit Salad
Ingredients
- 1/2 loaf baguette
- 1 ear fresh corn
- 1/2 cup cherry tomatoes
- 2 leaves basil
- 1/4 tsp berbere spice
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Heat grill and coat with non-stick cooking spray.
- Tear baguette into bite sized pieces. Grill bread and corn until grill marks form, approximately 3-5 minutes. Remove from grill and set aside.
- In a medium bowl, combine grilled bread, corn, diced tomatoes, basil, berbere, salt, pepper, and olive oil. Serve immediately.
Did You Make This Recipe?
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2 Comments
Oh my, these look sumptuous!! Girl, you have upped your game😀😀 I’m so proud of you.
AWWWW!