The dressing and fresh herbs are the real stars of this dish. Simple ingredients are taken to new places with the addition of sumac, pomegranate molasses, and crunchy bits of pita.
You will not regret the trek to your local Middle Eastern market to find the pomegranate molasses. I want it on every salad from now on, and I’m excited to try it with fish, chicken dishes, or even just with a little lemon on some chickpeas or white beans, I’m pretty sure the possibilities will be endless.
Adapted from Bon Apetit
4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
3 tablespoons (or more) fresh lemon juice
2 tablespoons (or more) pomegranate molasses
2 small garlic cloves, minced
2 teaspoons (or more) white wine vinegar
1/2 teaspoon dried mint
3/4 cup extra-virgin olive oil
2 8-inch-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces
1/4 cup extra-virgin olive oil
3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved
1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
6 scallions, thinly sliced
2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise
into 3/4-inch strips
2 cups (loosely packed) flat-leaf parsley leaves
2 cups purslane leaves or additional 3/4-inch-strips romaine lettuce
1 cup fresh mint leaves
Ground sumac (optional)
1. Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.
2. Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
3. Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.