Active Time

　　30 min

　　Total Time

　　30 min

　　Fattoosh

　　

Ingredients

Makes 4 to 6 servings

　　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

　　

Step 1

Preheat oven to 375°F.

　　

Step 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.

　　

Step 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.

　　

Step 4

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