Fattoosh Active time: 30 min Start to finish: 30 min

Makes 4 to 6 servings.

INGREDIENTS

  • 2(6-inch) pita loaves with pockets
  • 1 1/2tablespoons fresh lemon juice
  • 1teaspoon pomegranate molasses (optional)
  • 1/3cup extra-virgin olive oil
  • 1cup fresh flat-leaf parsley,torn if large
  • 1/2cup fresh mint, torn if large
  • 1/4cup purslane leaves (optional)
  • 2lb tomatoes, cut into wedges

    DIRECTIONS

    Preheat oven to 375°F.


    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.


    While pitas are toasting, whisk together lemon juice, pomegranate molasses, and salt to taste in a serving bowl, then whisk in oil until emulsified.


    Add pitas to dressing with remaining ingredients and toss to combine.