Put the cucumber in a colander, toss with 1 tsp salt, and set aside to drain. Preheat the oven to 350F. 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. Per serving: 173 Calories (kcal); 14g Total Fat; (67% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Vegetarian Cooking for Everyone by Deborah Madison Converted by MM_Buster v2.0n.