Popular in the Middle East, fattoush has a long history that dates back to antiquity. Its roots can be found in the Levant region, which encompasses the modern-day nations of Palestine, Jordan, Syria, Lebanon, and Syria.
Farmers are thought to have created fattoush when they combined toast or fried leftover flatbread with fresh herbs and vegetables from their gardens and fields to make a tasty and satisfying supper. Traditionally, people would eat this dish in the sweltering summer when there were plenty of fresh ingredients available.
The word "fattoush," which refers to the bits of pita bread in the salad, is derived from the Arabic word "fatta," which means to shatter into small pieces. The salad has seen countless iterations over time as various communities and families have contributed their own touches and modifications.
Being a cornerstone of Lebanese and Syrian cuisine, fattoush is now loved throughout the Middle East and beyond. Due to the use of fresh herbs, vegetables, and a dressing composed of lemon juice and olive oil, it is frequently served as a side dish or a light entrée and is renowned for its refreshing and tangy flavo
For the salad:
- 4 cups mixed leaf lettuce (romaine lettuce, rocket, spinach, etc.)
- 1/2 Cucumber, chopped
- 2 medium-sized tomatoes, chopped
- 1/2 sliced red onion
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh mint leaves
- 1/2 cup crushed feta cheese
- 1/2 cup pita chips
For the dressing:
- 1/4 cup Citroo Olive Oil Infused with Finger Lime
- 3 tablespoons fresh lemon juice
- 1 clove of garlic (chopped)
- 1 teaspoon sumac
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- In a large bowl, combine lettuce leaves, cucumbers, tomatoes, red onions, parsley and mint leaves.
- In a small bowl, combine the finger lime soaked olive oil, lemon juice, garlic, sumac, salt, and pepper.
- Pour the dressing over the salad and toss lightly.
- Sprinkle the crumbled feta cheese and shredded pita chips over the salad.