A Levantine bread salad built on sumac and pomegranate molasses. Add the pita just before serving — it softens quickly once dressed.
Ingredients
- 1 head romaine lettuce, chopped
- 1 cucumber, diced
- 2 tomatoes, diced
- 1/2 red onion, thinly sliced
- 2 radishes, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 pieces pita bread
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp pomegranate molasses
- 1 clove garlic, minced
- 1 tsp sumac
- Salt and pepper to taste
Optional
- 1/4 cup pomegranate seeds
Instructions
Toast pita
- Tear or cut pita into bite-sized pieces.
- Toast in a dry pan over medium heat until golden and crisp, about 3–4 minutes. Or brush with olive oil and bake at 375°F for 8 minutes.
Assemble
- Whisk together all dressing ingredients.
- Combine lettuce, cucumber, tomatoes, red onion, radishes, parsley, and mint in a large bowl.
- Pour dressing over salad and toss gently.
- Add pita pieces just before serving and toss once more.
- Top with pomegranate seeds if using.
Notes
- Sumac is essential here — it's tart and lemony. Pomegranate molasses adds depth; don't substitute regular pomegranate juice.
- For extra crunch: fry the pita in olive oil instead of toasting.
- The salad wilts quickly after dressing — don't dress until ready to serve.
Variations
- With feta — crumble feta over the top for a richer version.
- No pomegranate molasses — add an extra tablespoon of lemon juice and a pinch of sugar.
Added Aug 27, 2026 · Updated Oct 27, 2026