Fattoush Salad From Chef Jose Andres

• Quick & Easy

Without a doubt, this bright, tart, crunchy salad is one of our most popular dishes; it goes with everything. The original chopped salad, it comes from a class of dishes known in the Middle East as “fattat,” built using scraps of old pita bread. It’s said to have originated with farmers in the fields in Lebanon who would fry bits of leftover bread in olive oil to mix together with whatever vegetables they had on hand. While many recipes for fattoush will call for lettuce, like romaine, we prefer loading up on fresh parsley and mint. Rip off the leaves from a bunch with your hands and toss over the vegetables. If you have leftover pita bread, this is a great way to revive it with a quick fry in olive oil. But store-bought pita chips work just as well.