LEBANESE BREAD AND TOMATO SALAD

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Lebanese Bread and Tomato Salad image

Categories     Salad     Tomato     Side     Vegetarian     Summer     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 375°F.
  • 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.
  • While pitas are toasting, whisk together lemon juice, pomegranate molasses, and salt to taste in a serving bowl, then whisk in oil until emulsified.
  • Add pitas to dressing with remaining ingredients and toss to combine.

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