A Levantine bread salad made from toasted or fried pieces of pita bread (khubz) mixed with mixed greens and other vegetables like radishes and tomatoes. The distinguishing feature is the dressing made with sumac, a tart, reddish-purple spice that gives it a zesty kick.
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Fry the pita_bread chunks in a little oil until golden brown and crispy (or bake at 400°F for 10 mins). Set aside.
Whisk together the lemon_juice, olive_oil, pomegranate_molasses, garlic_clove, sumac, and salt in a small bowl.
In a large salad bowl, combine the lettuce, cucumber, tomatoes, radishes, green_onions, mint, and parsley.
Add the crispy pita chips to the salad.
Drizzle the dressing over everything and toss well to combine. The bread will start to soak up the dressing.
Serve immediately while bread is still crunchy, or let sit for 10 mins if you prefer it softer.
