Arabic Bread Salad

Italian leaf salad with bread and tomatoes is sufficiently known, this Arabic variant is not: here the bread becomes crispy by roasting and should remain so. So the leaf salad is not suitable for preparation, but must be eaten on the spot on the table and on the spot.

Cut the bread into small pieces, put it on a baking tray, put it in the cold oven, turn the heat to 200 degrees and roast it for about 20 minutes. Take it out and let it cool down.

Cut the tomatoes and the cucumber into cubes. Clean the lettuce, rinse, dry and cut into strips. Cut the spring onions into rings. Crush the garlic. Pluck the mint leaves and cut into thin strips. Put everything in a suitable bowl with the olives.

For the dressing, mix lime juice with honey, salt, enough pepper and oil and pour over the leaf salad. Spread bread pieces evenly over it, mix it all loosely, then arrange it on serving plates.

Divide the feta cheese into small cubes, sprinkle over each unit and bring to the table on the spot. Tips: Middle Eastern pita bread is flat and thin like Mexican tortilla. It forms two layers of dough that can be pulled apart. Do not roast the pita whole. It will then become hard and dry on the outside, but remain soft in the middle.

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