Panzanella is the classic Italian salad of slightly stale rustic bread, soaking up the juices of spectacular ripe summer tomatoes. It makes a great basis for improvisation. Here we use crispy toasted pita bread, mint, cilantro and sumac to give it a Middle Eastern spin, similar to Lebanese fattoush.
Sumac is a lovely, deep purple spice with a tangy taste. It is used throughout the Middle East as a final garnish, on everything from hummus to kebabs, as much for color as flavor. If you can’t find it, the salad will still be delicious.
Feel free to add other fresh herbs, black, olives, a handful of chickpeas, feta cheese, or a dollop of thick yogurt if that suits your mood.
Middle Eastern Panzanella
- 1 pita bread, toasted until well browned
- 2 ripe medium-sized tomatoes
- ½ cucumber, peeled if tough
- 2 tablespoons minced red onion
- generous handful of cilantro leaves
- generous handful of mint leaves
- 1-2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon salt or to taste
- several grinds black pepper
- big pinch of sumac
- Cut the pita bread, tomatoes and cucumber into bite sized pieces.
- Just before serving, toss with the onion, cilantro, mint, olive oil, lemon juice, salt and pepper.
- Garnish with the sumac.
