Ingredients
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2 lemon cucumbers or 1 English cucumber
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6 scallions
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3/4 lb tomatoes, chopped
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1/4 lb golden tomatoes, cut in half
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salt
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3 pita bread or 3 arabic bread, day old
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1 head romaine lettuce
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1 bunch flat leaf parsley, roughly chopped
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1 bunch of fresh mint
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1 cup purslane, rinsed and drained
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2/3 cup extra virgin olive oil
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1/2 cup lemon juice
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freshly cracked black pepper
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lemon wedge, for garnish
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1 teaspoon ground sumac
Instructions
- Whisk together in a non-reactive bowl the olive oil, lemon juice, sumac and black pepper. Set aside.
- Dice the lemon cucumbers. (If using English cucumber, peel then dice.) Chop the scallions and mix the cucumbers, scallions and tomatoes together in a bowl. Sprinkle with salt and allow to stand 10 minutes.
- Toast the bread until lightly browned then cool. Once cool enough to handle, break the bread up into 1 inch pieces and place in a serving bowl or platter.
- Cover the bread with the cucumber/tomato mixture and let stand 10 minutes to allow the bread to absorb the juices.
- Chop the romaine lettuce, parsley and mint. Strip the purslane leaves from the stalks. Stir the herbs into the salad.
- Pour the vinaigrette over the salad and serve immediately.
- NOTE: DO NOT prepare the salad in advance. If the salad is prepared too soon it will turn soggy. Best eaten the same day it is prepared.