Summary

Ingredients

• 1 bread (flatbread), approx. 400 - 500 g
• 1 lemon (s)
• 1 cucumber (s)
• 4 tomato (s)
• 1 bell pepper (s), green
• 1 bunch spring onion (s)
• 2 cloves garlic, chopped
• 2 tablespoon parsley, smooth, chopped
• 6 tablespoon oil (olive oil)
• salt
• pepper

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Instructions

1. 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 it steep for about 5 minutes.
2. In the meantime, peel the cucumber, wash and core the green peppers and cut both into small cubes. Wash and dice tomatoes as well. Wash the spring onions and cut into fine rings. Put the vegetables with the pieces of bread in a salad bowl and mix well.
3. 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 in carefully and serve the salad immediately.
4. Important: The bread should really only be mixed with the vegetables and drizzled with the marinade immediately before serving, otherwise the bread will become too soggy and lose its crispness.