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Serves 4
Prep time:
Cooking time:

A great salad to showcase flavoursome tomatoes and to use up excess bread.



  • 3 Pita breads, small and a little stale if possible
  • 2 TbspOlive oil
  • ½ tspSalt
  • ½ Cucumber, diced
  • 1 punnet Cherry tomatoes, halved
  • 1 cup chopped flat leaf parsley
  • 1 cup Chopped mint
  • 1 Red capsicum, seeded and diced
  • ½ cup Radish, diced
  • 2 Spring onions, thinly sliced
  • ½ cup Extra virgin olive oil, plus extra for baking bread
  • ¼ cup Lemon juice
  • 1 Garlic clove, crushed
  • 2 Tbsp Sumac powder
View the method
  1. Heat the oven to 200C. Toss the pita bread in some oil and a little salt and bake for 10-15 minutes until crisp (keep an eye on them, they will burn quickly) then break into small pieces.
  2. Combine the cucumber, tomatoes, parsley, mint, capsicum, radish, spring onions and bread.
  3. Whisk oil, lemon juice, garlic and sumac and drizzle over salad, tossing gently to combine. Season with salt if required. Serve immediately.
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