Palestinian Tomato Salad with Bread and Sumac

Add the Bread at the Right Moment

Salatet bandora is a Palestinian tomato salad that works well as part of a mezze spread. The basics are simple: tomatoes, cucumber, onion, parsley and a tangy dressing. The exact ingredients can vary from one household to another; here, sumac and lemon bring a fresh, lightly fruity acidity. The bread makes the salad more substantial and adds a pleasant contrast to the juicy vegetables.

Tomatoes are the star here, so choose ripe ones that smell fragrant and are firm enough to cut neatly. In the Netherlands, tomatoes are usually at their best in summer and early autumn. Outside that season, you can use vine tomatoes and let them ripen at room temperature; cold tomatoes often have less pronounced flavor. Cucumber keeps the salad fresh and crunchy. Red onion is mild enough to use raw, especially when sliced thinly.

Sumac is a dark red spice with a citrusy tartness. It gives the dressing a different flavor from lemon alone, so don’t simply replace it entirely. If you don’t have sumac, use a little extra lemon juice and, if you like, a little finely grated lemon zest; the salad will taste fresher, but will lack sumac’s distinctive flavor. Flat-leaf parsley has a bold, green flavor. It’s best not to use dried parsley, which adds little to this raw salad.

Flatbread or pita bread is toasted briefly and broken into pieces. Adding it at the very last moment lets it soak up some dressing and tomato juices without turning soft straight away. Don’t cut the tomatoes too small: larger pieces hold their shape better. If your cucumber is very watery, scoop out the seeds. That way, the salad stays lively rather than watery.

Serve the salad as a starter or mezze, alongside, for example, hummus, olives and grilled vegetables. It also goes well with grilled chicken or fish, but works perfectly well on its own as a light lunch with extra flatbread. You can cut the vegetables ahead of time and keep them covered in the fridge; it’s best to add the dressing and bread just before eating. Refrigerate any leftovers and preferably eat them the next day. Keep the bread separate so it doesn’t continue to soak up moisture.