(Middle Eastern Bread Salad)
Susan Kline -
Flint, Michigan, USA
Whenever I take this to a vegetarian potluck, it is always the
first to go.
I put it in an all glass, clear salad bowl.
Toast the pita breads and with a scissors, cut into bite sized pieces.
- 3 pita breads
- 1 lb. romaine lettuce, torn into pieces
- 3 green onions, white and green finely chopped
- l cucumber, peeled, deseeded and cubed
- 4 Roma tomatoes, cubed
- 3/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- l Tab. dried mint
- 1/4 cup olive oil
- juice from 1/2 of a fresh lemon
- l tsp. sumac (optional)
- salt to taste
Toss lettuce, green onion, cucumber, tomatoes, parsley, garlic
and mint in a large mixing bowl.
Add lemon juice, olive oil and sumac.
Add bread and then salt to taste.
Best if allowed to chill for a few hours before serving.
sumac is a maroonish colored middle eastern spice that can be
found almost anywhere.
It adds a nice color and flavor.
It's not necessary, but a very nice touch to this recipe.