A light and simple salad with a delicious four ingredient dressing to use up leftover bread, salad leaves and herbs. This salad is WIN WIN for the environment and your tastebuds.


For the salad

  • Lettuce (baby gem or hearts of romaine work well)
  • Tomatoes (any colour or type)
  • Cucumber
  • Spring onions or red onions or shallots
  • Radishes
  • Fresh herbs (parsley and mint are common but whatever you have)
  • Old bread (Traditionally pitta)
  • Sumac

For the dressing

  • 2 tablespoons olive oil
  • 1 teaspoon pomegranate molasses
  • 2 teaspoons lemon juice
  • 1 garlic clove


1. Lightly fry the ripped bread in olive oil.

2. Wash and cut the salad vegetables.

3. Make dressing in an old glass jar.

4. Mix everything in a shallow bowl – shake dressing well and pour over. Use your hands to mix and lightly coat the salad. Sprinkle with sumac and serve.

This recipe was shared by Chef Maria Broadbent from Casa Tapas restaurant in Bury St Edmunds. Watch her make all 3 courses below!

Food savvy tip:

Did you know that bread is the number one most wasted food, each day in the UK 20 million slices are thrown away.

Hungry for more?

Keen to use up that leftover loaf, the Italian's have got your back.

Try our panzanella

Try our ribollita soup

Try our bread lasagne