Grate tomatoes with a box grater into a bowl, keeping all the juice and discarding the skin.
Add all other ingredients, excluding the mint leaves for garnishing and the bread.
To cook the bread, cut into roughly 2cm squares then shallow fry in vegetable oil until golden brown and crispy.
Season with sumac and salt.
Place tomato mix into a bowl with fried bread and gently fold through.
Serve in a wide serving dish, and garnish with a drizzle of extra virgin olive oil and picked mint leaves to garnish.
