Fattoush (Chopped Vegetable and Pita Salad) Recipe

Many salads are an afterthought, however not fattoush—the various contrasting textures and flavors on this vegetable and pita salad make it a star in its personal proper. It’s typically the salad of alternative at Arab dinner events as a result of it’s substantial sufficient to fulfill somebody who might want to not eat meat, however continues to be mild and refreshing sufficient to enrich heavier dishes. It has change into emblematic of iftar dinners, and infrequently have I sat at a Ramadan iftar desk with no platter of fattoush. Fattoush’s recognition for iftar and on the whole may partially be on account of the truth that it’s nutritious due to the number of greens it contains, but in addition as a result of it’s customizable and a great way to make use of no matter greens and greens you may have at dwelling. Plus, lots of the parts of fattoush may be ready forward, which makes it a easy dish to assemble. 

Like different fatteh recipes, fattoush is derived from the Arabic phrase “fatt,” which means to interrupt bread into morsels and steep in a liquid like a soup or stew. Fattoush is a variation on that phrase, utilizing the suffix “oush,” which is usually used endearingly in nicknames or to check with cute issues in a number of Arabic dialects. 

Fattoush is a standard Levantine dish eaten throughout Lebanon, Syria, Jordan, and Palestine all year long. Whereas tales about its creation and naming abound, it’s possible that its origin, like that of many Arabic dishes, harkens again to instances of austerity, when varied components like meat, legumes, or produce have been both not available or costly. Bread was typically used to bulk issues up and switch different pantry staples, like legumes, right into a meal. These days, nonetheless, folks take some time to organize bread specifically for fattoush by frying or toasting items of pita, and typically even rolling them into fairly snail-like shapes earlier than frying.

Traditionally, the first components used to make fattoush have been tomatoes, cucumbers, and bread. Over time, it has advanced right into a extra intricate salad with a base of lettuce and purslane and, along with the standard tomatoes and cucumber, it might embody scallions, parsley, mint, bell peppers, and radishes, together with the quintessential toasted bread. Lemony purslane enhances the sharpness of the tomatoes and the pomegranate molasses, and the parsley and mint present a vivid herbaceousness. The one ingredient on this recipe that may be difficult to search out is purslane, although you’ll be able to typically discover it at farmers’ markets, in addition to at well-stocked grocery shops. For those who can’t discover it, you’ll be able to substitute with combined spring greens, child spring, or extra lettuce. (Simply keep away from arugula or kale as a result of they are often overpowering.)

How fattoush is offered varies in line with choice. Many decide to high the salad with bread to maintain it crispy, permitting every particular person to combine their portion upon serving, whereas others want to combine all the pieces collectively earlier than serving. I discover the latter extra flavorful, even when the presentation will not be as placing. For an much more elaborate model, some folks, together with myself, grate white cheese—akkawi, nabulsi, or halloumi all work—over the salad, together with a beneficiant sprinkling of ground sumac. These garnishes make the salad much more stunning whereas additionally bringing a extra advanced taste. Halloumi’s deep savoriness and sumac’s vivid tartness complement each other, whereas additionally highlighting the punchy dressing of lemon juice and pomegranate molasses. Tossed collectively, the salad is crisp, refreshing, and retains you coming again for extra.