Syrian bread salad

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
4 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 2 red onions
  • 1 (300 g) Cucumber
  • 4 Tomatoes
  • 2 green peppers
  • 3 Garlic cloves
  • 1 Pot Mint
  • 1 glass (156 ml; separation weight: 85 g) black olives
  • 6 TABLESPOONS Lemon juice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp freshly ground black pepper
  • 7-10 Tbsp Sugar
  • 6-8 TABLESPOONS Olive oil
  • 200 g Flatbread
  • 1/2 Lettuce
  • 7-10 Tbsp Lemon wedges and mint leaves

Directions

  1. 1

    Peel onions and cut them into rings. Clean and wash the cucumber, cut it in half lengthwise and cut into pieces. Clean, wash and slice the tomatoes. Peppers clean, wash and also cut into pieces. Peel garlic and chop finely.

  2. 2

    Mint cut off, wash, dab dry, pluck leaves from the stalks and cut into strips. Drain the olives. Mix tomatoes, cucumber, garlic, paprika, onion, mint and olives. Mix lemon juice, salt, pepper and sugar, add 4 tablespoons of oil and pour over the salad. Leave everything to stand in a cool place for about 30 minutes. In the meantime break bread into 2-3 cm pieces. Heat the rest of the oil in a frying pan, fry the bread in it while turning it, take it out and let it cool down for about 10 minutes. Mix the bread with the salad and let it stand for another 15 minutes. Clean and wash the lettuce, pluck into bite-sized pieces and drain.

  3. 3

    Leave everything to stand in a cool place for about 30 minutes. In the meantime break bread into 2-3 cm pieces. Heat the rest of the oil in a frying pan, fry the bread in it while turning it, take it out and let it cool down for about 10 minutes. Mix the bread with the salad and let it stand for another 15 minutes. Clean and wash the lettuce, pluck into bite-sized pieces and drain. Fold lettuce into the salad and arrange in a bowl with lemon wedges and mint leaves

Nutrition Facts

KCAL
300 kcal
CARBS
26 g
FATS
18 g
PROTEINS
6 g