If there is a salad I miss, this is the one. Yes, I could make it without the bread, but what’s the point? That crouton-like crunch, the way the bread soaks up the dressing, the beautiful mix of texture and flavor in your mouth . . . Well, I don’t know that I can do this salad justice. It only take a few minutes to throw together. This is the type of dish you can throw grilled chicken on top of and feel like you’ve had a gourmet meal.
Another reason this is a favorite of mine is that it brings up memories of watching my aunt fry this bread, lifting it from the oil with a slotted spoon. She is always so cheerful as she cooks, as though it’s exactly what she wants to be doing even while the sun beats through the windows, sweat pearls on her forehead and she pauses to pull her shirt away from her body, fanning it to create a breeze against her skin.
This version instructs you to bake the bread into crouton disks.
image via wikimedia commons
I hope you enjoy it as much as I do!
Prep Time: 20 minutes
4 small tomatoes
1 small onion
1 and 1/2 cucumbers
1/3 bunch mint (leaves only)
1/4 bunch parsley (leaves only)
1/3 head Romaine lettuce
1/2 green pepper
1 tsp sumac
1/4 cup olive oil
1 tsp salt
2-3 loaves pocket bread (“Loaves,” here, refers to a round of pocket bread.)
Split loaves and bake bread in oven at 180 degrees until crispy and golden. Remove from oven and allow to cool. Then break into small pieces.
Chop onions, tomatoes, mint, parsley, green pepper and radish coarsely and place in large mixing bowl. Cut lettuce in half lengthwise and then widthwise into small rectangles. Mix together with chopped ingredients, salt and olive oil. Add baked bread chunks and mixture and serve immediately.
Hint: If you don’t like soggy bread, serve the salad without the bread mixed in, and place bread chunks on table as you would croutons.