3 large tomatoes, chopped
2 Lebanese cucumbers, halved length ways, sliced
3 green onions, finely sliced
1 cup flat leaf parsley, leaves picked
1 cup mint leaves, torn
5 radishes, cut in half and sliced
1 round piece of Lebanese bread or pita bread
The texture of the crunchy bread in this salad really stands out. Traditionally, it includes a herb called purslane. If you can get your hands on some where you live, add 1 cup. Watercress can also be used.
Pairs well with …..
barbecued meats and fish
1/2 teaspoon ground allspice
1 1/2 teaspoons sumac
1 teaspoon salt
Fresh ground pepper, to taste
1/3 cup lemon juice
1/3 cup olive oil
Hints and tips:
Add some tinned tuna and chopped olives to make this salad a meal in itself.
Sumac, a Middle Eastern spice, is available in delicatessens and supermarkets.
Preheat the oven to 160C (320F) and place bread in the oven on a tray. Toast for around 5 minutes or until golden and crispy. Break into bite size pieces and set aside.
In a small bowl combine the lemon juice, olive oil, salt, pepper, allspice and sumac and mix well.
Combine all other salad ingredients in a bowl and pour dressing over, mixing gently. Place bread pieces on top and mix once more, serve immediately.