Think salad, and what do you think of? For me it’s cool, simple, raw, refreshing, crunchy, healthy, summery! And yes, here in Colorado we had a late April snow and a coolish May, but I’ve finally got the snow tires off the car (had to drive through rainy/snowy weather on mountain passes just two weeks ago) and we’re starting to see warmer and dryer weather.
I had never heard of “fattoush” until I cracked open My Paris Kitchen for the Cook the Book Fridays biweekly “social cooking”. The word itself had a Middle Eastern ring to it, so I thought, maybe a lamb dish, chickpeas or a chance to use za’atar, a name applied to a few oregano/savory/thyme-like herb plants, or somewhat more familiarly to a spice blend. Wrong! Fattoush is apparently a Middle Eastern bread salad, taking its name from fatteh, the Arabic word for toasted, broken pita bread according to David Lebovitz, the cookbook’s author.
Another phrase that applies to most salads is quick and easy. I found most of the ingredients already in my pantry/fridge/garden and filled in with local hothouse cherry tomatoes, cucumbers and oak leaf lettuces to sub for the romaine. I did leave out the pita (sorry, the salad’s namesake) since we’re still leaning low carb.
And since I was making salad for two and not six servings, I buzzed up the olive oil, lemon, garlic dressing in a pint jar so we have dressing at the ready for the next few salads. So much better than store bought, and now just as convenient!
And even though this indeed was a simple salad, there’s always something to learn.
- All scallions are not created equal. The single scallion from my garden was much bigger than store bought, so the salad was a bit oniony for me.
- I can’t believe my final photo has a lemon seed in it!
Otherwise, this was a perfect summery salad!