Ingredients

For the Salad
• 1 pita pocket, ripped into pieces
• 1 tablespoons olive oil
• 1 teaspoon ground sumac
• 2 heads baby lettuce, or butter lettuce
• 4 green onions, thinly sliced
• 1 cup cherry tomatoes, halved
• 4 Persian cucumbers, sliced
• 1/4 cup fresh mint leaves,
• 1/4 cup fresh parsley
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For the Sumac Dressing
• 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
• 3 tablespoons fresh lemon juice
• 2 tablespoons pomegranate molasses
• 2 small garlic cloves, minced
• 2 teaspoons red wine vinegar
• 3/4 cup extra-virgin olive oil
• Kosher salt to taste
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Instructions

1. Preheat the oven to 350 degrees.
2. Toss the ripped pita with the olive oil and sumac and scatter in an even layer on a small baking sheet. Place into the oven and toast for 10-15 minutes until the pita is crisp. Remove from oven and set aside.
3. In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.
4. In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.
5. Combine the dressing with the salad and gently combine until lightly dressed. Sprinkle the top of the salad with the toasted pita and serve immediately.