Fattoush, meaning “everything that is fresh” in Arabic, couldn’t be a more fitting name for this salad.
Fattoush originates from Levantine cuisine, which primarily focuses on using fresh, seasonal ingredients such as grape tomatoes, baby spinach, and artichoke hearts. Levantine cuisine also includes more traditional items such as hummus and tabbouleh, which is made from bulghur wheat and parsley.
Maddie’s Bagel and Eatery of Salem, N.H., makes this salad more familiar by adding some mushrooms and slice of a fresh French baguette.
“This salad is truly a fantastic feast,” says Hale Cole-Tucker, owner of Maddie’s.
Fattoush can be personalized by what is readily available and in season. You can create a more traditional salad by swapping the baguette for pita bread and adding other ingredients such as olive oil and mint.
The light, crisp vegetables paired with the sautéed mushrooms and artichokes create a refreshing flavorful salad that is also a healthy meal.
1 1/2 cup baby spinach
3 to 5 slices of red onion
3 to 5 slices cucumber
3 to 5 grape tomatoes
2 mushrooms, sliced
2 artichoke hearts, marinated and quartered
1 1/12 tablespoons balsamic vinaigrette
1/4 cup feta cheese
1/2 cup tabbouleh
Side of hummus
Slice of baguette
Prepare salad with cucumbers, tomatoes, onions and spinach.
2. Sauté mushrooms, artichoke hearts in balsamic vinegar in a hot pan for about 5 minutes.
3. Add tabbouleh and feta to the salad.
4. Top the salad with sauteed vegetables, and add a side of hummus and bread to bring it all together.
Recipe courtesy of Hale Cole-Tucker of Maddie’s Bagel and Eatery, Salem, N.H., 2012.