Middle Eastern Bread Salad
This zesty, crunchy salad is a great way to use up any stale bread and is typical of the Middle East and Mediterranean. In Lebanon, there is Fatoush Salad made with stale pitta bread. This salad is at its best in the summer when tomatoes are in season and flavourful. To turn this into a main dish simply stir through some chickpeas.
Ingredients
Instructions
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Preheat an oven to 170c/325F.
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Spread the bread out on a roasting tray and brush it with olive oil. Bake for 10 to 15 minutes until crispy and golden, then leave to cool.
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Prepare salad ingredients:
Seed the cucumber and cut into 2-centimetre pieces. Cut tomatoes into wedges. Finely slice the radishes. Thinly slice the onion (you can put it to stand in cold water to reduce raw onion bitterness). Roughly chop the parsley.
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Mix up the ingredients for the dressing: sumac, zest and juice of the lemon, garlic, red wine vinegar and olive oil. Add to chopped salad and mix well.
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Just before serving, mix in the toasted bread.
