- Salad:
- 3 cups chopped lettuce
- 2 1/4 cups quartered and thinly sliced tomatoes
- 1 1/2 cups halved and sliced cucumber
- 1 cup chopped purslane leaves and stems
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley (optional)
- Dressing:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup sliced red onion
- 3 1/2 tablespoons pomegranate molasses
- 1 1/2 teaspoons sumac powder
- 1/2 teaspoon salt
- Topping:
- 3 tablespoons olive oil
- 1 pita bread round, split and cut into squares
- Mix lettuce, tomatoes, cucumber, purslane, mint, and parsley together in a large bowl. Place in the refrigerator.
- Whisk 1/4 cup olive oil, lemon juice, red onion, pomegranate molasses, sumac, and salt together in a small bowl to make dressing. Place in the refrigerator.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Cook and stir pita squares in the hot oil until golden brown and crunchy, about 5 minutes. Remove from heat and let cool.
- Pour dressing over salad; toss to mix. Scatter pita squares on top.