Salad with Toasted Bread
Serve cold or at room temperature with cracked wheat with lentils (M'jadrah) — or on its own.
My family spent our summer vacations in the mountains of Hasroon, where most people grew a garden by the house. I clearly recall the crispy taste of a just-picked baby cucumber the size of my little finger. The produce vendors in the cities call these tiny cucumbers asabe'a el boubou ya khia, meaning "the fingers of the baby."
I also have a vivid picture in my mind of street vendors pushing wooden carts loaded with fruits and vegetables near our city home, shouting funny verses about their wares and prices. I used to watch the neighbors as they bargained with the sellers from their balconies and rushed downstairs to pick up their vegetables. Others were clever enough to put money in a basket attached to a rope and throw it down to the vendor. The merchant caught the basket, removed the money, and replaced it with fruits and vegetables. Then the buyers pulled the basket back up to the balcony, saving themselves a trip down and back up the stairs.
Best of all was my mother's garden, which she grew on the balcony of our apartment building in the city. The balcony was filled with small pots of fragrant herbs and vegetables (khodar الخضار), and she picked them fresh for the daily meal.
Procedure
- Cut the pita bread into 2 rounds. Toast, cool, and break into bite-sized pieces.
- Mix the dressing in a small bowl and set aside.
- In a medium bowl, combine the remaining ingredients.
- Pour the dressing over the vegetable mixture and mix well.
- Transfer the mixture to a large platter and top with the toasted bread. Serve immediately, while the bread is still crunchy.
Serve cold or at room temperature with cracked wheat with lentils (M'jadrah) — or on its own.