¼ cup Dar Zaytoun Extra Virgin Olive Oil
2 tbsp pomegranate molasses
1 tsp salt
1 cup chopped lettuce
2 green onions
1 cup purslane
1 cup fresh mint
1 cup chopped parsley
1 tbsp ground sumac
1 cup toasted pita bread
Cut the tomato and cucumber to small cubes.
In a small bowl, mix olive oil with lemon juice, pomegranate molasses and salt. Whisk well.
Slice the radish. Chop the lettuce, parsley, and green onion.
In a large bowl, mix the chopped vegetables all together.
Add purslane, fresh mint, ground sumac and salt.
Drizzle with the dressing and mix well to coat completely. Top with the toasted pita bread.