There‘s something about mint that always makes me think of summer. I love making this light, rustic salad on a hot night because the middle eastern flavors and the freshness of the mint are a perfect combination against the summer heat.
Serves 4 as a main course
4 teaspoons ground sumac
3 tablespoons fresh lemon juice
2 tablespoons pomegranate molasses
1 small garlic cloves, minced
2 teaspoons white vinegar
1 tablespoon chopped mint
3/4 cup extra-virgin olive oil
Kosher salt and pepper
6 cups of day-old country bread, cut into Small ½ inch cubes.
2 tbs olive oil
4 tbs zaatar
1 pound Persian cucumbers sliced crosswise
2 cups cherry tomatoes, halved
2 cups (loosely packed) flat-leaf parsley leaves
1 cup fresh mint leaves
Combine all ingredients, except oil, in a bowl and let soak for at least 15 minutes. Gradually add oil, whisking constantly, until well blended. Season with salt and pepper.
Preheat the oven to 200 degrees Celsius. Put the cubes in a single layer in an oven-safe skillet and bake for 10 minutes to help them dry out. Toss the bread cubes with the oil and the zaatar. Place the pan over a high burner and toast the crumbs until they are crispy — about 5 minutes.
Combine all the ingredients together with croutons. Pour dressing over 30 minutes before serving to allow the flavors to blend and the bread to get softer.
le bon vegan
Vegan food that doesn't taste healthy