Whole wheat pita(s)
2 large, 8 inches each
1 head(s), chopped
8 small, Campari variety, cut in quarters
Persian (mini) cucumber
4 item(s), cut into half-moons
2 medium, white and green parts chopped
Fresh mint leaves
¼ cup(s), coarsely chopped
2 small clove(s)
½ tsp, or more to taste (optional)
Fresh lemon juice
1 tsp, or to taste (optional)
- Preheat oven to 400°F. Line rimmed baking sheet with foil. Place pitas on sheet and lightly coat both sides with nonstick spray. Bake, turning once halfway through, until crisp, about 15 minutes. When cool enough to handle, break pitas into bite-size pieces.
- In large bowl, toss lettuce, tomatoes, cucumbers, scallions, mint, and pita pieces until combined.
- On cutting board, chop garlic and salt together, then use side of knife to smear and mash garlic and salt into paste. Transfer to small jar with lid. Add lemon juice, oil, sumac, and pomegranate molasses and shake well to combine. Drizzle dressing over salad and toss well. For best results, let salad sit for 15 to 30 minutes before serving. Season to taste with salt and black pepper (if using).
- Serving size: 1½ cups