Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons extra virgin olive oil (divided)
  • 2 pieces pita bread
  • 1 teaspoon pomegranate molasses
  • 2 teaspoons sumac (divided)
  • 2 cloves garlic (pressed)
  • Juice of 1 lemon
  • Red or green leaf lettuce
  • 1/2 medium English cucumber (or 1 Persian cucumber if you can find one!, sliced into half moons)
  • 2 radishes (very thinly sliced)
  • 1/4 cup thinly sliced red onion
  • 1 large tomato (chopped)
  • 1/4 cup torn mint leaves

Instruction

  • Preheat oven to 350 degrees Fahrenheit. Brush 1 tablespoon of olive oil onto each pita (both sides) and toast on a baking sheet for 10-15 minutes in the preheated oven until golden broth and crunchy. Cool and tear into pieces.
  • Meanwhile, make the dressing by whisking together the pomegranate molasses, 1 teaspoon sumac, lemon juice, pressed garlic, and 2 tablespoons olive oil.
  • In a large bowl, toss together the lettuce, cucumber, radish, onion, and tomato. Drizzle the dressing over the top and toss well. Add the torn pita bread and toss gently. Garnish with mint leaves and the remaining teaspoon of sumac.