Tomato, Roast Lemon and Sumac Bread Salad with Ricotta, Pine Nuts and Basil – Sophie Zalokar
Roast lemons and bread with sumac for a crunchy contrast to juicy tomatoes in this Ottolenghi-inspired Fattoush salad—perfect for summer!
Ingredients
- 2 medium lemons, thinly sliced crosswise
- 4 cups day-old bread, torn into rough bite-sized pieces
- ½ cup + more extra virgin olive oil
- 1 tbsp sumac
- 1 tbsp salt flakes
- 6 – 8 medium sized ripe tomatoes, thickly sliced crosswise
- 400 g fresh ricotta, drained
- 4 pinches ground allspice
- 2 tbsp toasted pine nuts
- 1 cup fresh mint, roughly torn
- 1 cup basil, freshly torn
- 2 tbsp chives, finely chopped
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