1. Whisk together in a non-reactive bowl the olive oil, lemon juice, sumac and black pepper. Set aside. 2. Dice the lemon cucumbers. (If using English cucumber, peel then dice.) Chop the scallions and mix the cucumbers, scallions and tomatoes together in a bowl. Sprinkle with salt and allow to stand 10 minutes. 3. Toast the bread until lightly browned then cool. Once cool enough to handle, break the bread up into 1 inch pieces and place in a serving bowl or platter. 4. Cover the bread with the cucumber/tomato mixture and let stand 10 minutes to allow the bread to absorb the juices. 5. Chop the romaine lettuce, parsley and mint. Strip the purslane leaves from the stalks. Stir the herbs into the salad. 6. Pour the vinaigrette over the salad and serve immediately. 7. NOTE: DO NOT prepare the salad in advance. If the salad is prepared too soon it will turn soggy. Best eaten the same day it is prepared. ---------------------------------------------------------------------------
Nutrition
Ingredients
