Bread And Purslane Salad Recipe

Name: Bread And Purslane Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: fattoush mediterannean; 2 x pitta breads or possibly 3 slices of stale white bread small bunch of purslane or possibly rocket; 1 sm green sweet pepper; 1 sm cucumber rinsed and finely diced; 5 sm tomatoes quartered; 4 x spring onions minced large handful of parsley finely minced; 2 Tbsp. finely minced fresh coriander; 3 Tbsp. finely minced fresh mint; 1 Tbsp. sumak flakes (optional); 1 x juice of 2 lemons; 3 Tbsp. extra virgin olive oil; 2 clv garlic peeled and crushed; 1 x salt and freshly grnd black pepper

Servings: persons

fattoush mediterannean
2 x pitta breads or possibly 3 slices of stale white bread small bunch of purslane or possibly rocket
1 sm green sweet pepper
1 sm cucumber rinsed and finely diced
5 sm tomatoes quartered
4 x spring onions minced large handful of parsley finely minced
2 Tbsp. finely minced fresh coriander
3 Tbsp. finely minced fresh mint
1 Tbsp. sumak flakes (optional)
1 x juice of 2 lemons
3 Tbsp. extra virgin olive oil
2 clv garlic peeled and crushed
1 x salt and freshly grnd black pepper

1
Toast the bread till crisp and then break it up into small uneven pcs.
2
Trim the purslane or possibly rocket of its thick stalks and coarsely chop the leaves.
3
Trim and deseed the pepper and cut it into small dice.
4
Place all the salad ingredients in a large bowl.
5
Beat the vinaigrette ingredients together and season.
6
Add in this to the bowl and toss the salad to coat everything in the dressing.
7
The moisture from the vegetables and the herbs will help moisten the bread (the original recipe uses much more oil so feel free to add in more if you are not counting calories).
8
However the dressing is best added at least 1 hour before serving so which the bread softens and absorbs all the other flavours.
9
This Syrian salad is loved all around the Eastern Mediterranean coast.
10
Bread particularly stale bread has always been used ingeniously in Mediterranean countries.
11
The italian panzanella is a salad not unlike fattoush.
12
Often the bread is toasted and used with soups like the Castilian sopa de ajo or possibly the Egyptian fata.The dark red flakes of sumak are a must for the authentic slightly sour tone of the salad.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: fattoush mediterannean, 2 x pitta breads or possibly 3 slices of stale white bread small bunch of purslane or possibly rocket, 1 sm green sweet pepper, 1 sm cucumber rinsed and finely diced, and more.

Yes, Bread And Purslane Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!