This would have to be my favourite salad. I first tried it at Mecca Bar in Fortitude Valley and ever since I have been obsessed with sumac. This salad is fresh, colourful and aromatic. It is always a hit and I make it at least once a week!
1/4 loaf of turkish bread
2 tbs olive oil
2 cloves of garlic
500 g of cherry tomatoes, halved
2 lebanese cucumbers, finely chopped
1.5 cups of parsley
1.5 cups of mint (can substitute coriander)
4 radishes, halved and thinly sliced
5 shallots or 1 small red onion
1 red capsicum (optional - I prefer it without)
2 chopped avocadoes (optional - I prefer it with)
1/3 cup of red wine vinegar
1 tbs sumac
To make the croutons, tear up the turkish bread into small pieces. Place these on a baking tray and drizzle with combined olive oil and crushed garlic. Bake in the oven turning once for about 5 - 10 minutes on 180 degrees. It is easy to burn these so keep and eye on them. Once the turkish bread pieces are golden remove them from the oven and allow them to cool and get crunchy.
Combine the tomatoes, cucumbers, parsley, mint, radishes, shallots, (capsicum and avocado). Dress the salad with red wine vinegar, sumac and salt to your liking. Add the croutons at the last minute.
Note: Do not add the croutons until you are ready to eat as these are best still crunchy.
Serves: 4
Source: Tara's adaptation of a recipe from Gourmet Traveller - Modern Salads
1/4 loaf of turkish bread
2 tbs olive oil
2 cloves of garlic
500 g of cherry tomatoes, halved
2 lebanese cucumbers, finely chopped
1.5 cups of parsley
1.5 cups of mint (can substitute coriander)
4 radishes, halved and thinly sliced
5 shallots or 1 small red onion
1 red capsicum (optional - I prefer it without)
2 chopped avocadoes (optional - I prefer it with)
1/3 cup of red wine vinegar
1 tbs sumac
To make the croutons, tear up the turkish bread into small pieces. Place these on a baking tray and drizzle with combined olive oil and crushed garlic. Bake in the oven turning once for about 5 - 10 minutes on 180 degrees. It is easy to burn these so keep and eye on them. Once the turkish bread pieces are golden remove them from the oven and allow them to cool and get crunchy.
Combine the tomatoes, cucumbers, parsley, mint, radishes, shallots, (capsicum and avocado). Dress the salad with red wine vinegar, sumac and salt to your liking. Add the croutons at the last minute.
Note: Do not add the croutons until you are ready to eat as these are best still crunchy.
Serves: 4
Source: Tara's adaptation of a recipe from Gourmet Traveller - Modern Salads
1 comment:
Hi Tara,
This sounds absolutely wonderful and easy to make! The colourful photo made me hungry because I didn't have much dinner. I hope to try it soon.
Lisa
www.bookaddiction.blogspot.com
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