I've made this recipe several times in the past two weeks because it's been such a hit with my husband. When I told him I was going to try substituting the traditional fried bread pieces in fattoush for some orzo pasta, I got a rather muted response. Look, I get it, the best part of fattoush is the fried bread. Why mess with perfection?
Well, I messed with it and I'm here to tell you that it worked. I used Ottolenghi's Na'ama's Fattoush recipe as a basis to work from, because it's stunningly good. Before trying his recipe, I don't think I'd ever had radish in a fattoush salad before, and it adds such a punch of flavor. If you're looking for other ways to pump up a fattoush salad, I'd recommend pomegranate arils and adding lots of mint - that's another of my favorite combinations.
This is really a wonderful lunch or lunch dinner recipe and it's quick the make. The most time consuming part is dicing all the veggies. Often, I find chopping vegetables to be very therapeutic - it's so systematic and it's easy to let your brain go into autopilot mode - I find it's a great time to meditate.
I find on weeknights that I'm less stressed out by recipes with multiple ingredients than the ones with 25 different steps and multiple pots and pans. I don't mind layering of flavors through spices or chopping tons of fruit and vegetables, but I do mind having to do various things simultaneously in 3 different pots on the stove while something is roasting in the oven. Those are weekend recipes only, and frankly I don't truly love them even then.
Which is why this recipe is exactly the kind that appeals to me - it's takes some prep, but it's quick and pretty simple and there's a fresh and healthy outcome at the end. I hope you enjoy this salad as much as we did!