A fattoush salad is sensational with almost any meal, and at a level that some may think is an exaggeration.
However, I’m here to tell you, this is a wonderful salad that you really need to try; you won’t be disappointed.
And provide a crunch.
The fatt in fattoush is common to the names of several dishes that incorporate day old stale bread as a base for the recipe.
What Is Fattoush Salad?
The very popular fattoush salad recipe has its base in the romaine lettuce that is at its core.
Romaine is a very common type of lettuce in the Middle East, and used frequently in salads.
This salad is said to have its origins in Lebanon, but it is widely enjoyed throughout the Levant.
When I was a kid I used to buy heads of romaine from street vendors and eat it as one might eat junk food!
The fresh lettuce was delicious and the crunch was addictive; I assure you I wasn’t the only one doing it!
Every time I chop romaine for a fattoush salad I think of those days; how healthy they were!
How To Make Fattoush Salad
Place the lettuce in a large bowl after chopping into bite sized pieces.
Finally mix in the pita chips and serve immediately, as this salad will begin to wilt in a short period of time.
Some variations can be made with the use of red onions, for a great burst of extra color.
When it comes to the toasted pita bread, the amounts used are really down to personal preference.
Typically served in a small bowl by the side of each plate, it is a favorite salad for many people.
A Short History Of Salad?
It was during the Roman Empire that the garden salad we know and love today came on the scene.
Salt was an expensive commodity known as white gold at that time, and most often used in the preservation of food.
After the fall of the Roman Empire it seems that salad consumption took a precipitous decline.
People in Europe did not begin eating salad again regularly until the Middle Ages.
Popularity of the simple salad grew and chefs began to experiment with different ingredients.
As you may expect from the Renaissance period, people rejoiced in the rejuvenation of the things around them, including salad!
New salad dressings, and preparations began being created, and then a book on the subject put the spotlight on the humble salad.
John Evelyn was a writer and avid gardener who set out his nine step method to the perfect salad in his book Acetaria.
Published in 1699 it is full of all kinds of advice on how to construct your perfect salad and which ingredients to use.
My favorite bit of advice from the book is when he says to make sure that the quality of the oil is “smooth, light, and pleasant upon the tongue”.
It’s always good to make sure your salad is pleasant upon the tongue, just the way fattoush is!
The Dutch cabbage salad known as koolsla became very popular in the New World, along with fruit salads in the 18th century.
Even jello was getting in on the act and being added to salad with whipped cream and vegetables.
Today salads run the gamut from simple green leaves with a classic dressing to an entire high calorie meal.
Salad At The Arab Table
People in the Middle East are very fond of vegetables, and salads are still included in almost every meal.
What To Serve This Salad With
This salad really goes well with so many things, and a barbecued meat platter is no exception.
Another way I like to use fattoush is when making wrap sandwiches, as my salad fixins of preference.
Tips For Making Fattoush Salad
I like to chop up all my ingredients beforehand (same day), and keep them in the fridge separately.
Once I am ready to serve lunch, I will quickly throw all the ingredients together to make sure the flavors stay fresh.
Crisping up the pita chips can also be done last minute if you prefer warm croutons.
The key to this salad is to serve it as fresh as you possibly can for best results!