Description
A vibrant and refreshing Middle Eastern salad featuring fresh tomatoes, cucumbers, herbs, and tangy pickled red onions, topped with crunchy oven-baked Lebanese flatbread ribbons seasoned with sumac and a zesty lemon-olive oil dressing.
Ingredients
Scale
Vegetables and Herbs
- 2 tomatoes, each cut into 8 to 12 wedges
- 2 cucumbers, each cut into 12 sticks
- 1/2 red onion, finely sliced
- 1/4 cup mint leaves (if leaves are large, roughly torn by hand)
- 1/4 cup coriander leaves
Flatbread and Seasonings
- 2 Lebanese flatbreads
- 1 1/2 tbsp olive oil (for flatbread)
- Salt and pepper
- Extra sumac, for sprinkling
Dressing
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1 garlic clove, minced
- 1/2 tsp paprika
- 1 tsp sumac
Pickling the Onion
- 1 tbsp lemon juice (for pickling onion)
- Pinch of salt (for pickling onion)
Instructions
- Preheat the oven: Set your oven to 350°F (180°C) to prepare for baking the flatbread ribbons.
- Prepare the flatbread ribbons: Roll up the Lebanese flatbreads tightly, then slice them thinly. Use your fingers to separate and loosen the slices into a pile of ribbons.
- Season the ribbons: Spread the ribbons evenly on a baking tray. Drizzle with 1 1/2 tablespoons of olive oil and sprinkle a couple of pinches of salt. Use your fingers to toss and coat all ribbons thoroughly with oil and salt.
- Bake the ribbons: Place the tray in the oven and bake for 3 minutes. Remove and stir the ribbons to ensure even baking. At this point, some ribbons won’t be crisp yet. Turn the oven off and return the tray inside for a couple more minutes so all ribbons become crispy without overbrowning.
- Pickle the red onion: In a small bowl, combine the finely sliced red onion with 1 tablespoon lemon juice and a pinch of salt. Set aside to lightly pickle, softening the sharpness and acidity of the onion.
- Mix the dressing: In another small bowl, whisk together 2 tablespoons lemon juice, 2 tablespoons extra virgin olive oil, minced garlic, 1/2 teaspoon salt, 1/2 teaspoon paprika, and 1 teaspoon sumac until well blended.
- Combine salad ingredients: In a medium bowl, add the tomato wedges, cucumber sticks, mint leaves, coriander leaves, and the lemon juice from the pickled onion bowl after removing excess juice from the lemons.
- Add the dressing: Pour the prepared dressing over the salad ingredients and toss gently to combine. Be careful not to overdress; you might not need all the dressing.
- Assemble the salad: Transfer the dressed salad onto a serving platter or bowl, then pile the crunchy flatbread ribbons generously on top.
- Finish and serve: Sprinkle additional sumac over the salad for extra color and flavor. Serve immediately to enjoy the crispy texture of the flatbread ribbons.
Notes
- For extra flavor, you can toast the sumac lightly before adding it to the dressing.
- The flatbread ribbons are best served immediately after baking to maintain their crunchiness.
- Use fresh and firm vegetables for the best texture and taste.
- If Lebanese flatbread is not available, substitute with pita bread.
- Adjust lemon juice and salt to taste according to your preference.
