Instructions: Put the cucumber in a colander, toss with 1 tsp salt, and set aside to drain.

Preheat the oven to 350 F. Open the breads and bake them on a sheet pan until crisp and light brown, about 10 minutes. Break them into bite-sized pieces and set aside. Press the excess water out of the cucumbers, then rinse quickly and blot dry. Put them in a bowl with the rest of the vegetables and the herbs.

In a screw-top jar, shake together the oil, lemon juice, garlic, sumac, and 1/4 tsp salt. Pour it over the salad, then toss well. Add the bread, toss again, and serve.

Serves 4-6.

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