1 large piece of stale Arabic bread (which you can purchase at Goodies, or substitute pita)
1 small green bell pepper
1 small cucumber
2 cups purslane or mâche loosely packed (romaine can be substituted)
4 green onions
Few sprigs flat-leaf parsley and mint
2 medium tomatoes, cut in wedges
1/2 cup of lemon juice
1 cup olive oil (we use an extra virgin olive oil from the Koura district of Lebanon, famous for its olive oil)
1 Tablespoon sumac
Salt and pepper, to taste
Toast bread in 400-degree oven for 6–7 minutes, until it’s slightly browned and almost totally crispy. Cool and break into 1-inch pieces.
Cut pepper and cucumber into approximately 1/2-inch pieces. Slice radish thinly. Wash and tear lettuce into bite-size pieces. Slice green onions into thin rings. Coarsely chop herbs.
Put all of above ingredients into a mixing bowl and dress lightly; mix, taste and add more seasoning to your taste. Put in serving dish and garnish with wedges of tomato.
Yield: 4 servings