Falafel Salad with Creamy Sumac Dressing

🥘 Ingredients

• baby lettuce
  2 unit
• bell pepper
  2 unit
• black pepper
• ciabatta
  2 unit
• cooking oil
  2 tsp
• cucumber
  2 unit
• falafel
  20 unit
• grape tomatoes
  8 oz
• mayonnaise
  4 tbsp
• olive oil
  5 tsp
• red wine vinegar
  3.333 tbsp
• salt
• sugar
  2 tsp
• sumac
  2 tsp
• yogurt
  1/2 c

🍳 Cookware

• baking sheet
• large pan
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Dice ciabatta into ½-inch pieces. Halve grape tomatoes . Trim and halve cucumber lengthwise; slice into ¼-inch-thick half-moons. Halve, core, and dice bell pepper into 1-inch pieces. Trim and discard root end from baby lettuce ; chop leaves into bite-size pieces.

   ciabatta: 2 unit, grape tomatoes: 8 oz, cucumber: 2 unit, bell pepper: 2 unit, baby lettuce: 2 unit
2. 

   2

   Toss ciabatta pieces on a baking sheet with a drizzle of olive oil , salt , and black pepper . Bake on top rack until golden brown, 3-5 minutes.

   olive oil: 5 tsp, salt, black pepper
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add falafel and cook until golden and crispy, 2-3 minutes per side. Transfer to a paper-towel-lined plate; season with salt .

   cooking oil: 2 tsp, falafel: 20 unit, salt
4. 

   4

   Meanwhile, in a large bowl , whisk together yogurt , mayonnaise , red wine vinegar , sumac , 2 tsp olive oil, and 1 tsp sugar . Season with salt and black pepper .

   yogurt: 1/2 c, mayonnaise: 4 tbsp, red wine vinegar: 3.333 tbsp, sumac: 2 tsp, sugar: 2 tsp, salt, black pepper
5. 

   5

   Halve falafel. To bowl with dressing, add tomatoes, cucumber, bell pepper, lettuce, croutons, and falafel. Toss until evenly coated.
6. 

   6

   Divide salad between shallow bowls and serve.