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30 mins

Serves 4



Popular in the Arabic world, I came across this dish on a trip to Cyprus. The key to getting this salad right is to chop your ingredients into larger chunks than you usually would so you can get the most out of the textures and flavours.



  • 1 large pitta bread

  • Juice of 1 lemon

  • 1 large cucumber, chopped

  • 3-4 tomatoes, chopped

  • 1 onion, chopped

  • Bunch of fresh parsley, finely chopped

  • 2 Tbsp fresh mint, finely chopped

  • 3 Tbsp fresh coriander, finely chopped

  • 3 2 garlic cloves, crushed

  • 6-8 Tbsp olive oil

  • Salt and black pepper


  • Cut the pitta bread until you can open it out and lay it flat

  • Grill until crisp and brown and break into bite size pieces

  • Put the toast into a bowl. Add the rest of the ingredients and mix well

  • Serve