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Prep Time: 20 minutes Cook Time: 5 minutes (for crisping pita) Total Time: 25 minutes Yield: 4 People 1x Category: Salad / Side Dish Method: Tossed / Pan-fried Cuisine: Middle-Eastern Ingredients For the dressing cup lemon juice 1 garlic clove, minced (optional) 2 tablespoons pomegranate molasses 2 tablespoons red wine vinegar teaspoon dried oregano teaspoon sumac teaspoon sea salt teaspoon cracked black pepper cup extra virgin olive oil For the salad 2 medium pita breads, separated, torn into pieces Olive oil, for frying 1 large romaine lettuce, chopped 4 small Persian cucumbers, thinly sliced 4 small radishes, thinly sliced 3 green onions, thinly sliced 2 medium tomatoes, cut into small wedges cup fresh mint leaves cup fresh parsley leaves, stems removed Instructions Whisk together the lemon juice, garlic (if using), pomegranate molasses, red wine vinegar, oregano, sumac, salt, and pepper in a small bowl
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