Lebanese Bread and Tomato SaladQuentin Bacon
Fattoosh
Recipe information
Total Time
30 min
Yield
Makes 4 to 6 servings
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
Need to make a substitution?
Preparation
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.