A great salad to showcase flavoursome tomatoes and to use up excess bread. This recipe forms part of the February 23 meal planner created in partnership with New World.
![Tam West](https://www.nzherald.co.nz/resizer/v2/SHYOF2RQSCBGWOISZ43KFCHZ3E.jpg?auth=f0e4a51f36f33763c89dff0237e21f498979e40053747b5e579e7d156dbbd37e&width=16&height=14&quality=70&smart=true)
Ingredients
3 | Pita breads, small and a little stale if possible (Main) |
2 Tbsp | Olive oil |
½ tsp | Salt |
½ | Cucumber, diced |
1 punnet | Cherry tomatoes, halved |
1 cup | Chopped flat leaf parsley |
1 cup | Chopped mint |
1 | Red capsicum, seeded and diced |
½ cup | Radishes, diced |
2 | Spring onions, thinly sliced |
½ cup | Extra virgin olive oil, plus extra for baking bread |
¼ cup | Lemon juice |
2 Tbsp | Sumac powder (Main) |
1 | Garlic clove, crushed |
Directions
- Heat the oven to 200C. Toss the pita bread in some oil and a little salt and bake for 10-15 minutes until crisp (keep an eye on them, they will burn quickly) then break into small pieces.
- Combine the cucumber, tomatoes, parsley, mint, capsicum, radish, spring onions and bread.
- Whisk oil, lemon juice, garlic and sumac and drizzle over salad, tossing gently to combine. Season with salt if required. Serve immediately.