2 vine-ripened tomatoes, diced
2 Lebanese (short) cucumbers, diced
1/2 red capsicum (pepper), diced
1/2 green capsicum (pepper), diced
4 small radishes, cut into thin wedges
4 spring onions (scallions), sliced
1 large handful flat-leaf (Italian) parsley, coarsely chopped
1 large handful mint, coarsely chopped
1 large pita bread
olive oil, for brushing
1/2 teaspoon sumac
Lemon and Sumac Dressing
2 tablespoons lemon juice
2 teaspoons sumac
1 garlic clove, crushed
1/3 cup (80 ml/3 fl oz) extra-virgin olive oil
sea salt and freshly ground black pepper
Combine the tomato, cucumber, red and green capsicum, radish, spring onion, parsley and mint in a medium-sized bowl.
Preheat a large frying pan over medium heat. Lightly brush the pita bread with oil and sprinkle with sumac. Cook for 1 minute on each side or until crisp and golden-brown. Break into small pieces.
To make the dressing, combine the lemon juice, sumac and garlic in a small bowl. Gradually whisk in the oil and season with salt and pepper.
Add the dressing and the bread to the salad and toss to coat. Serve immediately so the bread remains crisp.
This recipe first appeared in Great Pub Food by Rachael Lane ($34.95).