Prep time: 10 minutes
Total time: 45 minutes
for the salad:
3 (6-inch) pita breads
3 tablespoons olive oil
2 heads little gem lettuce, leaves separated
10 cherry tomatoes, quartered
½ English cucumber, cut into ½-inch pieces
1 cup flat-leaf parsley leaves, loosely packed, roughly chopped
1 cup mint leaves, loosely packed, roughly chopped
3 scallions, thinly sliced
6 ounces feta, crumbled
for the dressing:
1 ½ tablespoons pomegranate molasses
1 ½ tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon ground sumac, plus more for serving
1 garlic clove, minced
½ cup olive oil
kosher salt and freshly ground black pepper, to taste
1. Heat the oven to 400°F. Place the pita bread on a sheet tray and toss with the olive oil and salt. Toast until golden brown, about 12 minutes. Remove from the oven and tear into bite-sized pieces. Cool completely.
2. Make the dressing: In a large serving bowl, whisk together the pomegranate molasses, lemon juice, red wine vinegar, sumac, and garlic. While continuously whisking, slowly drizzle in the olive oil until emulsified. Season the dressing with salt and pepper.
3. Add the toasted pita, little gem lettuce, tomatoes, cucumber, parsley, mint, scallions and feta to the bowl with the dressing and toss to combine. Sprinkle with sumac and serve.