Fattoush

¼ cup neutral oil

3 pieces of pita bread, ripped into bite-size pieces

½ cup lemon juice (about two large lemons)

½ cup extra virgin olive oil

1–2 teaspoons pomegranate molasses (optional)

1 clove garlic, crushed or minced

1 tablespoon ground sumac

1 teaspoon salt

5–6 cups salad greens, or 1 head romaine lettuce, chopped

2 medium tomatoes, diced 

2 small Persian or 1 large English cucumber, diced

¼ cup pitted kalamata olives, roughly chopped

3–5 scallions, finely diced

2 cups parsley leaves, chopped

1 cup mint leaves, finely chopped

In a saucepan, heat ¼ cup of neutral oil for two minutes over medium/high heat. Add the pita pieces and fry in batches until golden and crispy. Place on a paper-towel-lined plate to drain and cool. Season with salt, pepper and sumac to taste.

For the dressing, combine the lemon juice, olive oil, pomegranate molasses, garlic, sumac, and salt in a jar and shake vigorously.

In a large bowl, combine the salad greens, tomato, cucumber, olives, scallions, and herbs. Add the pita chips and toss to combine.

Add the dressing right before serving.