Fattoush, a Levantene Salad for Kahlil Gibran

How to make Fattoush

“The astronomer may speak to you of his understanding of space, but he cannot give you his understanding
… the vision of one man lends not its wings to another man.”

– Kahlil Gibran

The best teachers’ lessons stay relevant long after their deaths. Such is the case with the Lebanese poet Kahlil Gibran (1883-1931). Often, when I’m at a loss for what to do, I’ll pick up his book The Prophet.

Despite living a nearly hundred years ago, his wisdom still disarms me.

Kahil Gibran Quote: ""And when you crush an apple with your teeth, say to it in your heart, 'Your seeds shall live in my body, And the buds of your tomorrow shall blossom in my heart, And your fragrance shall be my breath, And together we shall rejoice through all the seasons.'"

That’s just one of his many beautiful lines.

I love the idea that the fresh produce we eat not only becomes a part of us, but improves us – brings us to life. The work of modern nutritionists back up Gibran – this is not just poetry, it’s science.

How to make Fattoush

So this week I’m making him a salad.

A salad enjoyed in his corner of the world (Gibran was born in Lebanon and, even after living in the United States, chose to be buried in Lebanon). Here’s the museum they built in his honor:

Kahlil Gibran Museum

Gibran Museum, located in Bsharri, Lebanon. Photo by Xtcrider.

This salad celebrates his teachings … and the bittersweet fact that Ava is in kindergarten this year, learning in leaps and bounds (she had her first Chinese class the other day!). 

Ava goes back to school

Such a big girl! 

(sob)

Apparently Gibran waited years before he shared his manuscript with his publisher; he wanted it to make sure every word was just right. What a glory to know we have his best words at our fingertips.

A recipe for Fattoush

I chose a salad called Fattoush to thank him – a happy combination of toasted pita, rough-chopped salad bits – cucumber, lettuce, green onion (or red), the last of the gorgeous summer tomatoes – and I toss them with fresh herbs  (mint and parsley really pop). Variations include feta and olives. The dressing is a bright lemon garlic affair, with ground sumac for a tart garnish.

This casual beauty is enjoyed throughout the Middle East, especially in Lebanon, Syria (and now… in our little corner of Tulsa, Oklahoma), making dinnertime fresh and cool.

How to make Fattoush Dressing

TIP: In a hurry? Buy pita chips at the store to make an already quick meal lightening fast!

Ingredients:

For the dressing:

juice of 2 lemons, seeds removed but not strained
1/2 cup olive oil
3 cloves garlic, crushed
1 teaspoon salt
pepper

For the salad:

1 head romaine lettuce, torn or sliced
1 cucumber, sliced in quarter moons
2 cups cherry tomatoes
1 cup mint leaves, torn
1/2 cup parsley leaves, torn
1 green pepper, chopped
6 green onions, sliced

For the garnishes:

2 pieces of pita bread toasted and broken into small pieces
1/4-1/3 cup olive oil
salt

feta, to taste (optional)
black olives (optional)
Ground sumac for dusting (optional)

Method:

For the salad dressing:

Combine all ingredients in a bowl or jar and mix thoroughly.

How to make Fattoush Dressing

Salad dressing for fattoush

Prepare the pita chips

Toast the whole pita in a frying pan over medium-low heat until crisp.  When cool break into pieces and place in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.

Toasting pita chips for Fattoush

Assemble the salad:

Add all salad ingredients to a large bowl. Toss with salad dressing to taste (I used about half of it). Add the pita chips and any desired garnishes (or set the garnishes out on the table in small bowls so the guests can choose what they’d like).

I like to serve fattoush on a large platter instead of a bowl – it makes for a pretty presentation and somehow makes the meal feel as grand as it should.

In no time you’ll go from this…

How to make Fattoush

 

… to this:
How to make Fattoush

Smiles all around!

How to make Fattoush

Enjoy!

And thanks, Mr. Gibran!

Kahlil Gibran as an adult, a youth, and with his family (standing on the left of his father).

Kahlil Gibran as an adult, a youth, and with his family (standing on the left of his father).

Kahlil Gibran quote

Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Fattoush is a happy combination of toasted pita, rough-chopped salad bits - cucumber, lettuce, green onion (or red), the last of the gorgeous summer tomatoes - and I toss them with fresh herbs (mint and parsley really pop). Variations include feta and olives. The dressing is a bright lemon garlic affair, with ground sumac for a tart garnish. This casual beauty is enjoyed throughout the Middle East, especially in Lebanon, Syria - making dinnertime fresh and cool.Fattoush, a Levantene Salad for Kahlil Gibran
Ingredients
For the dressing:
For the salad:
For the garnishes:
Instructions
For the salad dressing:
  1. Combine all ingredients in a bowl or jar and mix thoroughly.
Prepare the pita chips:
  1. Toast the whole pita in a frying pan over medium-low heat until crisp. When cool break into pieces and place in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
Assemble the salad:
  1. Add all salad ingredients to a large bowl. Toss with salad dressing to taste (I used about half of it). Add the pita chips and any desired garnishes (or set the garnishes out on the table in small bowls so the guests can choose what they'd like). I like to serve fattoush on a large platter instead of a bowl - it makes for a pretty presentation and somehow makes the meal feel as grand as it should.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

4 Comments

  1. I am always looking for a different kind of salad and this fits the bill perfectly. Something unusual. Think I prefer this with the Feta cheese. Ava is growing up so fast. Oh my goodness. Treasure these memories Sasha and maybe time to have another. Loved the photos. You do have the photographers eye to capture amazing moment in time that we can relate to.

    • Sasha Martin says

      Thank you for your kind words! This past year I’ve really focused on my family and it’s been wonderful to really be tuned in to my daughter. As for the salad: the feta does perk the salad up – and the saltiness is a nice complement to the acidic/tart lemon juice.

  2. Andrea says

    Just wanted to thank you for this recipe! I’ve been missing Arabic food (I used to live in an area with dozens of Lebanese restaurants), and this salad was perfect! I really enjoy your website–thank you for the opportunity to travel all over the world from within my own kitchen. It’s definitely cheaper than buying 193 airplane tickets! 😀

  3. Sheri says

    This recipe is spot on except for green onions, black olives, feta and bell pepper. I have eaten at many restaurants here in the Middle East and have never had Fattoush with these ingredients. But all recipes can be adapted to taste. It is one of my favorite salads. My other favorite is baba ghanoush, and it is even better if you char the eggplant on the gas burner. It gives it a smoky flavor.

Leave a Reply