Salad With Toasted Pita Croutons

The word fattoush is closely linked to the old tradition of crumbling bread and using it in thareed dishes, with and without meat. Bread used for such purposes would be called fateet, or khubz maftout. From al-Warraq’s tenth-century cookbook, we learn that Arab medieval cooks sometimes served thareed as cold side dishes or salads, collectively called khal wa zeit (literally, vinegar and olive oil). They were prepared to accompany grilled meats. For