Summary

Ingredients

• 500 g flatbread (s), from the day before
• 6 tablespoon olive oil
• 5 cloves garlic
• 400 g tomato (s), (preferably cocktail tomatoes)
• 4 onion (s), red
• 2 red pepper (s)
• 1 small cucumber (s)
• 1 bunch parsley
• 20 olives, herbal
• 5 tablespoon pumpkin seeds, roasted
• salt and pepper
• 2 lemon (s)
• 2 tablespoon olive oil

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Instructions

1. Dice the flatbread and toast it brown in olive oil.
2. Mash and add the garlic (with the skin on) and fry for 1 min., Let cool and set aside.
3. Dice or halve tomatoes, halve onions and cut into wedges, dice paprika and pitted cucumber, quarter or halve olives, chop parsley. Mix everything, add the roasted pumpkin seeds, salt and pepper.
4. Squeeze the lemons and season with olive oil, salt and pepper.
5. Just before serving, mix the toasted flatbread cubes into the salad and drizzle everything with the lemon marinade.
6. Any other Mediterranean (herbal) marinade can also be used here, but the lemon juice really doesn`t taste very much here, it mixes with the other flavors in the most delicious way. Because the bread is only mixed in shortly before serving, it stays crispy (can be nicely prepared before parties and barbecues, simply put the bread cubes ON the finished salad and stir in shortly before the festival), if you prefer it soft and soaked can easily mix in the bread beforehand.