| 1. |
Set the oven at 400° F (200° C). Place the bread squares on a baking sheet and toast them in the oven for 8 minutes or until lightly browned; set aside. |
| 2. |
In a bowl, toss the cucumbers, tomatoes, radishes, scallions, mint, and parsley. |
| 3. |
In another bowl , whisk the lemon juice, salt, pepper, olive oil, and sumac until blended. (Sumac is an essential spice made from the dried, powdered berries of the sumac tree.) |
| 4. |
On a large platter with a raised rim, arrange the lettuce leaves. |
| 5. |
Spoon the cucumber mixture over the leaves. Scatter the bread pieces on top. |
| 6. |
Sprinkle with dressing and more salt and pepper. |
| 7. |
Note: recipe from The Lebanese Cookbook by Hussien Dekmak. |
