- 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
- Kosher salt
SALAD
- 2 8-inch-diameter pita breads
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 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, for sprinkling
PREPARATION
DRESSING
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.
SALAD
Preheat oven to 375 degrees F. Cut each pita bread in quarters and each quarter in half to make 8 small pieces. Place them in a single layer on a sheet pan and sprinkle lightly with olive oil, salt and pepper. Bake for 9 minutes, until crisp, turning once.
Mix tomatoes and next 6 ingredients in a large bowl. Add about 3/4 of dressing; toss to coat, adding more dressing by tablespoons as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.
Inspired by Bon Appétit
