How to make it
4 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 400°F (204°C). Cut the pita bread into bite-sized squares. Place them on a baking sheet, drizzle with a little olive oil, and bake for 5-7 minutes until golden brown and crispy. Alternatively, you can shallow fry them in a pan with oil until crispy.
7 minCombine the chopped romaine lettuce, diced tomatoes, diced cucumbers
In a large mixing bowl, combine the chopped romaine lettuce, diced tomatoes, diced cucumbers, sliced radishes, sliced green onions, chopped parsley, and chopped mint.
Whisk together the extra virgin olive oil, lemon juice, pomegranate molasses
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, pomegranate molasses, ground sumac, minced garlic, and salt until well emulsified.
Pour the dressing
Pour the dressing over the vegetables and toss well to coat. Just before serving, add the toasted pita bread pieces and give it one final toss so the bread remains crunchy.
A little kitchen wisdom
For the best flavor, use high-quality extra virgin olive oil and authentic pomegranate molasses. Always add the toasted bread right before serving to prevent it from getting soggy.
