Bread Salad


Rating: 3.6667 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (Portionen)

Ingredients:


















Instructions:

Rinse cucumber, cut in half lengthwise and slice diagonally into narrow slices. Rinse tomatoes, cut in half and remove the stem. Cut tomato halves diagonally into slices. Clean peppers, rinse, first cut into quarters, then cut diagonally into 12 cm thick strips.

Clean and rinse the spring onions and cut them with the tender green into narrow rings. Clean leaf lettuce, rinse, spin dry and cut diagonally into 12 cm thick strips. Mix with bell bell pepper, cucumber, tomatoes and green onions.

Pluck off parsley and mint leaves, chop and add to the lettuce. Peel garlic. Stir through juice of one lemon and zest, squeeze garlic and add. Season with salt and pepper and fold in the olive oil.

Cut pita bread first into 4 strips, then cut each strip into 4 pieces. Cut bread pieces in half diagonally and place on a baking sheet, soft side up. Roast in a hot oven for 5 minutes at 200 degrees on the 2nd rack from the bottom until light brown (gas 3, convection oven 180 degrees). Mix the vinaigrette with the leaf salad, fold in the bread and serve on the spot.

Tip: In Arab countries, the leaf salad is prepared with the spice sumac. You can get it in Turkish stores. Stir 2-3 tbsp. juice of one lemon with sumac and the remaining sauce ingredients and mix with the leaf salad.

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