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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
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This Lebanese bread salad makes a delicious starter or light lunch in summer. And of course it has become an established Israeli favourite. I make it when I have left over g/f bread, crumbly bits that I have frozen for bread crumbs or sometimes I keep back a little dough when baking and make some mini pitta in jam tart tins especially for this.
Za'tar is a herb that is found growing wild in Lebanon and which tastes similar to thyme and savory. It is very difficult to find fresh za'tar over here but a dried version, with sesame seeds and sometimes sumac, can be found in larger kosher shops. Za'tar is often mixed with olive oil and served with flatbread.
Serves 4
Equivalent of 4 slices of g/f bread or 2 g/f pita
½ large cucumber
12 ripe cherry tomatoes
½ medium cauliflower, broken into tiny florets
2 spring onion,
6 radishes, 1 celery stick, chopped (optional)
1 small bunch each of fresh mint, coriander and flat-leaf parsley,
Cut the bread into bite size pieces
Peel, halve, seed and cut Cucumber into 1cm (½ inch) dice
Quarter the tomatoes and the radishes
Break the Cauliflower into florets (size of tomato quarters)
Finely chop the Spring onion, and the herbs
DRESSING
1 garlic clove, crushed to a paste with salt
Juice of ½ lemon
1 teaspoon za'tar
5 tablespoons extra virgin olive oil
Sea salt and black pepper
For the dressing, combine all the ingredients and taste for seasoning. About 5 minutes before you are ready to serve the salad, combine the bread, vegetables and herbs in a large salad bowl, breaking up the bread in your hands as you go
Add the dressing and toss well until everything is covered. Taste for seasoning.