Tired of the same old salad—-candied nuts and crumbled blue or goat cheese over spring mix or spinach. Yearning for something different and exciting. Look no further.
Fattoush to the rescue. It is standard enough to be the first course before any meal, yet different enough to add some true excitement to the salad course.
Fattoush is essentially a "bread salad," said to have originated in Northern Lebanon. Lebanese farmers would fry leftover pita scraps in a bit of olive oil for extra flavor. And to build their fattoush, they'd simply throw the pita chips in with whatever in-season vegetables and herbs they have on hand.
For this reason, the ingredient list for fattoush may vary. And you will certainly find different versions of fattoush throughout the Middle East. The most common includes cucumbers, tomatoes, radishes and green onions.
Let’s hear it for sumac!
A common ingredient in Fattoush salads, you may not be familiar with it and wonder if it is worth buying to use 1/2 teaspoon. I say a resounding YES because of its unique flavor. It is often described as having a kind of smoky lemon flavor, but with earthier, floral notes. Its slight sourness makes for a perfect addition to anything that needs a hint of acidity. It's great on richer cuts of meats like lamb, where it helps to cut through the fattiness and balance the flavor.
It's such a versatile spice that it can be used in multiple ways, both savory and sweet. You can dust it on popcorn, fries, rice or dips like baba ganoush, hummus or toum (the Lebanese garlic sauce). It can be used both during the cooking process, like in meaty stews, or sprinkled on after cooking, making a perfect finishing spice on proteins like grilled chicken and fish.
With its rise in popularity, it can be found in many supermarkets.
For the summer version of this salad I’ve added strawberries and blueberries. The pita crisps are so good I could eat them all before ever getting them on the salad.
Pita bread torn into bite-size pieces and baked along with sumac spice are common ingredients in Fatttoush salad.
Fennel is a nice addition to the salad. To prepare, cut off the stem end and florets.
Thinly slice the fennel on a mandoline, if you have one. It can also be sliced by hand.
FATTOUSH SALAD WITH BERRIES, CRISPY TOASTED PITA & LEMON DRESSING
1 (6 inch) pita, torn into bite-size pieces
2 tablespoons extra virgin olive oil
Lemon Dressing
1 peeled garlic clove
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon sumac
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Salad
4 cups Romaine lettuce, chopped or torn into bite-size pieces
1 cup thinly sliced fennel bulb
3/4 cup hulled strawberries, sliced into bite-size pieces
1/2 cup fresh blueberries
1/2 cup finely minced red onion
1 tablespoon roughly chopped fresh cill
1 tablespoon roughly chopped fresh mint
Salt and pepper, to taste
To make pita crisps:
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Lay the pita pieces on the baking sheet and toss with the olive oil until evenly coated. Bake in the oven until golden brown and crisp, about 12 minutes.To make the dressing:
3. In a bowl, or jar combine the lemon juice, garlic, honey, ground sumac, salt, and pepper until well combined. Add the oil in a slow and steady stream, whisking vigorously until emulsified. Adjust seasoning with additional honey, if desired and salt and pepper to taste.
To make the salad:
4. In a large bowl combine the lettuce, fennel, strawberries, blueberries, onion, dill, parsley, and mint. Add 1/3 cup of the dressing, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, tossing until well combined.
5. Add the pita pieces, tossing until well combined. Adjust seasonings with additional dressing, if desired, and salt and pepper to taste.
6. Garnish with a sprinkling of sumac and fennel fronds on top and around the salad. Serve immediately with the remaining dressing at the table.Makes 4 servings.
