4 – 6

Prep Time

35 mins

Cook Time

0 mins


  • Ingredients

  • 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

  • Dressing

  • 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.