Ingredients
The following ingredients have 4 Servings
- 1 pita pocket (ripped into pieces)
- 1 tablespoons olive oil
- 1 teaspoon ground sumac
- 2 heads baby lettuce (or butter lettuce)
- 4 green onions (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 4 Persian cucumbers (sliced)
- 1/4 cup fresh mint leaves
- 1/4 cup fresh parsley
- 4 teaspoons ground sumac (soaked in 4 teaspoons warm water for 15 minutes)
- 3 tablespoons fresh lemon juice
- 2 tablespoons pomegranate molasses
- 2 small garlic cloves (minced)
- 2 teaspoons red wine vinegar
- 3/4 cup extra-virgin olive oil
- Kosher salt to taste
Instruction
- Preheat the oven to 350 degrees.
- Toss the ripped pita with the olive oil and sumac and scatter in an even layer on a small baking sheet. Place into the oven and toast for 10-15 minutes until the pita is crisp. Remove from oven and set aside.
- In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.
- In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.
- Combine the dressing with the salad and gently combine until lightly dressed. Sprinkle the top of the salad with the toasted pita and serve immediately.
