4 pieces of pita bread, cut into triangles
2 bunches Little Gem lettuce, chopped
1 bunch arugula
1 bunch flat-leaf parsley, roughly chopped
1 bunch mint, roughly chopped
5 radishes, thinly sliced
2 cups cherry tomatoes
3 small cucumbers, sliced thinly into half circles
1 small red onion, sliced thinly
1 pomegranate, seeded (if available)
1 tablespoons sumac
1 garlic clove, minced
¼ cup lemon juice (from 2 lemons)
2 tablespoons pomegranate molasses
1 cup olive oil
Salt and pepper, to taste
Blend the vinaigrette together and set aside.
Toast of fry the pita triangles. Place all the salad ingredients in a bowl and toss with the vinaigrette.
Sprinkle with sumac and serve.