Nutritional Info

Nutrition Facts

Serving Size 1 (97g)

Calories 305
Calories from Fat 260 (85%)
Amount Per Serving %DIV
Total Fat 28.9g 44%
Saturated Fat 7.7g 39%
Monounsaturated Fat 18.6g
Polyunsaturated Fat 2.6g
Trans Fat 0.0g
Cholesterol 33.2mg 11%
Sodium 19.7mg 1%
Potassium 177.8mg 4%
Total Carbohydrate 1.3g 0%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 7.8g 16%

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Recipe Description
This is the Middle East's most ubiquitous salad. Although this originated as a way to use up day old bread, all other ingredients should be fresh and in prime condition.
Prep time
40 min
Cook time
5 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
1 Pinch(pn)  sumac, ground (optional)
1 Pinch(pn)  salt, to taste
4 Tablespoon(T)  lemon juice, freshly squeezed
6 Tablespoon(T)  fruity extra virgin olive oil
2   pita breads, split open
1 Tablespoon(T)  mint, dried
1 Bunch(bn)  fresh flat leaf parsley, finely chopped
1   green bell pepper, seeded and chopped
4   scallions, finely chopped
2   tomatoes, halved, seeded and diced
6   radishes, halved and cut into thin half moon shapes
2 Bunch(bn)  romaine lettuce, outer leaves removed and inner leaves torn into bite sized pieces
1   cucumber

Preparation

Halve the cucumber and use a teaspoon to scoop out the seeds. Chop each half into bite sized pieces. Put in a strainer resting in the sink, sprinkle with salt, and let drain for 20 minutes. Meanwhile, preheat the broiler to high. To make the dressing, mix the oil, lemon juice and salt to taste together in a serving bowl. Add the sumac, if using, then set aside. Rinse the cucumber well to remove the salt, then pat dry. Add to the bowl with the dressing along with the torn lettuce leaves, radishes, tomatoes, scallions, green bell pepper and herbs and toss together. Toast the pita bread under the broiler on both sides until crisp and light brown. Tear the toast into bite sized pieces, add to the salad while still hot, and toss together. Serve immediately.

Additional notes

Tip: The vegetables can be tossed in the salad dressing several hours in advance, covered and refrigerated, but it is best to add the bread just before serving.

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Bread Salad
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