Bread salad with cucumber and peppers

Ingredients for 6 servings:

• 1 flatbread(s), approx. 400 – 500 g
• 1 cucumber(s)
• 4 tomatoes
• 1 bell pepper(s), green
• 1 bunch of spring onions
• 2 clove(s) garlic, chopped
• 2 tbsp parsley, flat, chopped
• 6 tbsp olive oil
• salt and pepper
• 1 lemon(s), juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Bake the flatbread (approx. 400-500 g) in the oven at 200°C on the middle rack for about 10 minutes. Then cut into small pieces and drizzle with the juice of ½ lemon and let stand for about 5 minutes. Meanwhile, peel the cucumber, wash and deseed the green bell pepper, and cut both into small cubes. Wash and dice the tomatoes. Wash the spring onions and slice them into thin rings. Place the vegetables and bread pieces in a salad bowl and toss well. Prepare a marinade from chopped garlic, chopped flat-leaf parsley, the juice of ½ lemon, olive oil, salt, and pepper. Before serving, drizzle this mixture over the salad, mix thoroughly, and serve immediately. Important: The bread should really only be mixed with the vegetables and drizzle with the marinade just before serving, otherwise the bread will become too soggy and lose its crispness.