In a small bowl, whisk the oil, lemon juice, garlic, sumac and salt until smooth.
Bowl
To assemble
2
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3
Bake the gluten-free bread pieces on a baking sheet 8 minutes, until they are crisp.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
4
Cut the tomatoes, cucumbers, green pepper and onion diced.
KnifeCutting board
5
Put the cucumbers, tomatoes, green pepper and onion in a large bowl.
Bowl
6
Pour in the dressing and toss well.
7
Add the parsley and mint and toss.
8
Just before serving, add the gluten-free bread and toss.
264calories
7 gprotein
33 gcarbs
12 gfat
● protein 11%● carbs 50%● fat 40%
Per serving (304 g), of 4 servings
For the Salad Dressing · To assemble ·
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⚖ About the ingredients
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Sumac: measured in tbsp in this recipe: 1 tbsp = 15 g · 333 kcal per 100 g · More about Sumac →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
