Fattoush Salad

Fattoush belongs to the family of Arab bread salads that originated as a practical solution to prevent food waste.

Historically, Levantine households would dry or fry stale flatbread to create a base for salads, stretching precious ingredients while creating satisfying texture. The name derives from the Arabic word fatt meaning to crumble or break bread, reflecting this resourceful approach to leftovers.\n\nThe salad emerged from the culinary traditions of Greater Syria, encompassing modern-day Lebanon, Syria, Jordan, and Palestine, where wheat-based flatbreads form the dietary staple.

Each region developed subtle variations: some add purslane or other wild greens, while others emphasise different spice combinations. The distinctive purple tint from sumac became a hallmark of Lebanese preparations, distinguishing fattoush from similar dishes like the Egyptian fattah.\n\nDuring the twentieth century, fattoush evolved from a humble peasant dish to a celebrated mezze item in Lebanese restaurants worldwide. The addition of pomegranate molasses represents a more recent refinement, adding depth to the traditional lemon dressing. Today it embodies the Levantine philosophy of using simple, fresh ingredients to create complex flavours, with the crispy pita providing a textural counterpoint that has remained unchanged for generations. ■

See the full recipe for Fattoush Salad