2 Cups olive oil
2 Pittas, each cut into 4 pieces
500g Cherry tomatoes, halved
2 Cucumbers, halved lengthways, deseeded, chopped
1 Red pepper, chopped
3 Small radish, trimmed, thinly sliced
4 Onions, chopped
1 Cup flat-leaf parsley leaves, coarsely chopped
½ Cup mint leaves, coarsely chopped
1 tbsp Al’Fez Sumac
¼ Cup olive oil
½ Cup lemon juice
2 tsp Al’Fez Sumac
Make dressing: Combine all ingredients in a screw-top jar. Secure lid. Shake until well combined.
Heat oil in a saucepan over medium heat. Cook bread, in 4 batches, turning, for 1 to 2 minutes or until crisp and golden. Transfer to a wire rack to drain.
Place tomatoes, cucumbers, pepper, radish, onions, parsley and mint in a large bowl. Sprinkle with sumac. Drizzle with dressing. Toss gently to combine. Break bread into pieces. Add to salad. Toss gently and serve.