Lebanese Bread and Tomato Salad Recipe

Lebanese Bread and Tomato Salad Recipe

  • 2 (6-inch) pita loaves with pockets
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon pomegranate molasses (optional)
  • 1/3 cup extra-virgin olive oil
  • 1 cup fresh flat-leaf parsley, torn if large
  • 1/2 cup fresh mint, torn if large
  • 1/4 cup purslane leaves (optional)
  • 2 pounds tomatoes, cut into wedges
  1. Preheat oven to 375°F.
  2. Split pita loaves and toast on a baking sheet in middle of oven until golden, 10 to 15 minutes. Cool pitas on a rack and break into bite-size pieces.
  3. While pitas are toasting, whisk together lemon juice, pomegranate molasses, and salt to taste in a serving bowl, then whisk in oil until emulsified.
  4. Add pitas to dressing with remaining ingredients and toss to combine.
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