Lebanese Bread and Tomato Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fattoosh Ingredients:
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 |
Directions:
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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