Not that long ago; I was sitting down with two good Lebanese friends for dinner. Fattoush was on the menu and it immediately conjured all sort of giddy memories of loud, big family meals on Sundays. My aunts would make large bowls of this salad, and I vividly remember how refreshing it would feel- especially against that hot and humid climate I grew up with.
Fattoush literally stems from the Arabic word fatteh; which means crumbs. I often tried to figure out if it was called that because you use whatever you have to whip this together; especially leftover pita bits that are turned into crispy, crouton-like goodness? OR, if the name was simply an allusion to the best bread and greens salad there ever was. Either way- it’s one of those salads YOU NEED TO TRY.
Classic fattoush is literally made with chunks of romaine lettuce, Persian cucumbers, the sweetest local tomatoes, fresh radishes, pomegranate molasses and crispy pita that’s lightly-fried in olive oil. To make it herby and more flavorful, my aunts would add a ton of fresh mint, curly parsley, sumac, and coarse pepper.
- Romaine: romaine works best- but you could also use iceberg lettuce or kale.
- Pomegranate molasses: sold on the international food aisle of most grocery stoles, if you can’t find them- try looking for date syrup.
- Sumac: a tart and tangy Middle Eastern spice that’s becoming more ubiquitous. It’s got a reddish brown hue and the most unique taste. Perfect to brighten up salmon or chicken dishes, too!
They would serve it with trays of kibbeh, kafta, falafel, more fresh pita, and a ton of labneh and hummus everywhere across the table. It was total foodie heaven and the memory still puts a smile on my face many years down the road. I must have been under 10 and I clearly remember thinking how my father’s family kept culture and addition alive through food. It was the first time it dawned on me that we were a subculture within a broader culture that was intent on preserving their identity through food.
Although two of my aunts and my grandma Jeannette aren’t here anymore; they would’ve loved to see me bring back to life the dishes they introduced me to as a child. And yes, you bet I asked them a million questions about each dish before I tried them. Let’s just say I was a very curious and inquisitive child- and the food was unfamiliar at first glance. I literally confessed them table side and would ask repeatedly what’s in it. Words like parsley and mint didn’t sound too appealing to me back then- but it’s one of those beautiful salads that works together holistically. It’s the sum of the parts and the flavors married together that make it a masterpiece.
Super refreshing and perfect year-round- but especially during the summer! Bring this to your next barbecue or grilling backyard party- you won’t believe what a crowd-pleaser this turns out to be.
Fattoush Salad
Ingredients
- 1 large head of romaine or 2 small ones, fresh and chopped
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1 green onion chopped
- 4-5 radishes, thinly sliced
- 3 Persian cucumbers, chopped or quartered
- 2 large tomatoes, chopped or quartered
Vinaigrette
- 3-4 Tablespoons of good quality olive oil
- 3 Tablespoons of lemon juice
- 2-3 cloves of garlic pressed or very finely minced
- 1/2 teaspoon of kosher salt
- ~1/4 tsp coarse black pepper
- 1 teaspoon of sumac or more to taste
- 1/2 tsp of runny honey
- 1/2 Tbsp of pomegranate molasses
Fried Pita Crumbs
- 1 large pita and half of another one
- 3 Tablespoons of olive or avocado oil for frying
- sea salt, to taste
Instructions
- I like to assemble the salad and chop everything first, and into a big bowl it goes. The fresher the produce, the better the salad. Can’t stress it enough with this one!
- Assemble the dressing: simply mix/whisk everything together and set aside.
- Tackle the fried pita last, as I want it to be as crispy and perfect as possible. I pan-fry it in the oil of choice for 4-5 mins on each side until crispy and golden brown. I set it aside and let it cool down slightly and then add everything into the bowl, along with the vinaigrette and toss. Always leave some pita behind to top it at the end along with more fresh mint and parsley for garnish. I also like to drizzle some pomegranate molasses on top right before serving.
By: Aleyda/ The Dish On Healthy
