Ingredients
4 Teaspoonsground sumac, soaked in 4 teaspoons warm water for 15 minutes
3tablespoons(or more) fresh lemon juice
2tablespoons(or more) pomegranate molasses
2small garlic cloves, minced
2teaspoons(or more) white wine vinegar
1/2teaspoondried mint
3/4cupextra-virgin olive oil
Kosher salt
Radish is optional
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INGREDIENTS
Dressing
4 teaspoonsground sumac, soaked in 4 teaspoons warm water for 15 minutes
3 tablespoons(or more) fresh lemon juice
2 tablespoons(or more) pomegranate molasses
2 small garlic cloves, minced
2 teaspoons(or more) white wine vinegar
1/2 teaspoon dried mint
3/4 cupextra-virgin olive oil
Kosher salt
Salad
28-inch-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces
1/4 cupextra-virgin olive oil
Kosher salt
3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved
1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
6 scallions, thinly sliced
2 cups(loosely packed) flat-leaf parsley leaves
Radish is optional
Preparation
The vegetables are cut into relatively large pieces compared to tabbouleh which requires ingredients to be finely chopped. Sumac is usually used to give fattoush its sour taste.
Dressing Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.
Salad Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
Mix tomatoes and other ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.
