Ingredients
- Bread:
- 4 ounces pita bread
- 1/2 teaspoon sumac powder
- 1/8 teaspoon salt
- 2 tablespoons olive oil
- Salad:
- 1 cup tomatoes chopped
- 1 cucumber, sliced
- 3 green onions, minced
- 2 tablespoons fresh mint
- 2 tablespoons fresh parsley
- 4 red radishes, sliced
- 1 head romaine lettuce, chopped
- 1/2 cup bell pepper
- 2 tablespoons pomegranate seeds
- Dressing:
- 1 clove garlic, crushed
- 2 teaspoon sumac powder
- 1/3 cup pomegranate molasses
- 1/2 cup lemon juice freshly squeezed
- 1/3 cup olive oil
- 1/4 teaspoon salt
How to Make
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Step 1: Pita: Open up and separate the 2 sides of pita bread cut them into 1x1 inch squares, sprinkle a bit of sumac, salt and olive oil on them.
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Step 2: And toast them in the oven at 425 degrees F for 2-4 minutes or until they are light brown and crunchy.
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Step 3: Salad: Chop the tomatoes into small chunks of 1 inch.
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Step 4: Chop the cucumbers into small disks
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Step 5: Chop onions into small disks of about 1/3 inch long.
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Step 6: Remove stems and chop leaves of mint and parsley. You don't want the pieces to be too tiny or too large.
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Step 7: Red Radish: chop into thin disks.
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Step 8: Green Pepper: Chop into small pieces of 1/3 inch.
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Step 9: Lettuce: chop into pieces of 1-2 inches.
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Step 10: Garlic: crush garlic with a dash of salt, put aside.
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Step 11: Dressing: Combine the crushed garlic, pomegranate molasses, freshly squeezed lemon juice, olive oil, sumac and salt and mix well.
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Step 12: Salad: Toss everything together right before serving.
We hope you enjoy this recipe!
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