Salad ingredients
1 head romaine lettuce, torn into bite-size pieces or coarsely chopped
1 cup purslane (or arugula)
1 large or 2 small cucumbers, halved lengthwise and chopped (peeled, if desired)
2 large tomatoes, diced (or cherry tomatoes can be used)
4 green onions, chopped (or 1/2 cup thinly sliced red or yellow onion)
1/2 green pepper, seeded and thinly sliced or chopped
3 small radishes, trimmed, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 tablespoon sumac
2 pita breads, split, toasted or fried and torn into bite-size pieces
1/4 cup olive oil
juice from 2 lemons
1 tablespoon pomegranate molasses (or to taste)
2 teaspoons sumac
2 cloves garlic, minced
salt and ground black pepper to taste

Combine all salad ingredients except the bread into a large bowl. When you’re ready to serve, whisk the dressing ingredients together and toss the salad. (However, most people in Lebanon will likely squeeze the lemon directly on the dressing and then add the additional ingredients.) Mix in the toasted or fried bread (which can be drizzled with olive oil and sprinkled with sumac when toasting in the oven).
You can make your own pomegranate molasses with ½ cup of pomegranate juice, 2 tablespoon of sugar and a few drops of lemon juice and cook until it has the consistency of thick syrup

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