INGREDIENTS
1
pita pocket, ripped into pieces
1 tbsp
olive oil
1 tsp
ground sumac
2
heads baby lettuce, or butter lettuce
4
green onions, thinly sliced
1 cup
cherry tomatoes, halved
4
Persian cucumbers, sliced
1/4 cup
fresh mint leaves,
1/4 cup
fresh parsley
4 tsp
ground sumac, soaked in 4 teaspoons warm water for 15 minutes
3 tbsp
fresh lemon juice
2 tbsp
pomegranate molasses
2
small garlic cloves, minced
2 tsp
red wine vinegar
3/4 cup
extra-virgin olive oil
Kosher salt