Crispy bread salad

Ingredients for 6 servings:

• 500 g flatbread(s), from the previous day
• 6 tbsp olive oil
• 5 cloves garlic
• 400 g tomatoes (preferably cocktail tomatoes)
• 4 onions, red
• 2 bell peppers, red
• 1 small cucumber(s)
• 1 bunch of parsley
• 20 olives, herbs
• 5 tbsp pumpkin seeds, roasted
• salt and pepper
• 2 lemons
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

suitable for parties and

Dice the flatbread and toast in olive oil until browned. Crush and add the garlic (with the skin on), and fry for 1 minute. Let cool and set aside. Dice or halve the tomatoes, halve the onions and cut into wedges, dice the bell pepper and deseeded cucumber, quarter or halve the olives, and chop the parsley. Mix everything together, add the toasted pumpkin seeds, and season with salt and pepper. Squeeze the lemons and season with olive oil, salt, and pepper. Just before serving, toss the toasted flatbread cubes into the salad and drizzle everything with the lemon marinade. Any other Mediterranean (herb) marinade can be used here, but the lemon juice really doesn’t have much of a predominant flavor; it blends deliciously with the other flavors. Because the bread is only mixed in shortly before serving, it stays crispy (this can be prepared well before parties and barbecues; simply place the bread cubes ON top of the finished salad and stir them in shortly before the party). If you prefer it soft and soaked, you can easily mix the bread in beforehand.