This Lebanese bread salad has an appealing sour flavour that comes from the sumac in the dressing. For bacon lovers, serve this dish with a little crispy fried bacon, pancetta or prosciutto.
- 3 medium-size pita breads
- 4 tomatoes, diced
- 2-3 Lebanese cucumbers, cut in half lengthways, deseeded and sliced
- 2 green peppers, finely sliced
- 1 red onion, peeled and finely sliced
- 6-8 radishes, finely sliced
- 3 cos lettuces, torn
- 1-2 handfuls fresh parsley leaves (Italian parsley works well)
- 1 handful chopped fresh mint leaves
- 6 tblsp virgin olive oil
- 3 tblsp fresh lemon juice
- 1 tsp finely grated lemon rind
- 1 tsp minced fresh garlic
- 1 tblsp sumac
- Brush the pita breads lightly on both sides with olive oil, cut into thin wedges and arrange in a single layer on a baking tray. Bake at 180ºC for 15 minutes, or until crisp and golden. Set aside.
- In a large bowl, toss the tomatoes, cucumbers, green pepper, red onion, radishes, lettuce, parsley and mint. Toss with the dressing and arrange toasted pita bread through the salad just before serving.
- Sumac and lemon dressing
- To make the Sumac Dressing, in a screw-top jar shake together the olive oil, lemon juice and rind, garlic and sumac. Season with salt and pepper.
Cos lettuce can be expensive at times, and this salad is equally delicious if you use an iceberg lettuce cut into bite-size chunks.