This salad is enjoyed throughout the Middle East, especially during Ramadan.
Total time: 45 minutes
4 peeled, seeded and diced cucumbers
2 tsp. salt
6 medium seeded and cubed tomatoes
2 seeded and finely chopped green bell pepper
16 thinly-sliced scallions
½ cup finely chopped parsley
¼ cup finely chopped mint
¼ cup, finely chopped coriander (optional)
4 cups small cubes or pieces stale bread (French or pita)
¾ cup olive oil
½ cup lemon juice
½ cup black olives
Salt the diced cucumber, place in a colander and let drain for 30 minutes. Combine with the rest of the vegetables, herbs and bread. Whisk together the olive oil and lemon juice, pour over the salad, and toss. Garnish with black olives.
from Serving the Guest: A Sufi Cookbook