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Serves 2-4

1/2 tsp garlic, minced very fine
1/4 tsp salt
1 TB lemon juice (or more to taste)
1 tsp pomegranate molasses* (more if you like it sour)
2 1/2 TB extra-virgin olive oil
ground black pepper, to taste

1 piece pita bread
1/2 small romaine lettuce head, cut into bite-sized pieces
1/2 medium cucumber, peeled, halved, seeded, sliced
1/2 medium bell pepper, medium dice
1/8 small red onion, sliced very thin (optional)
1/2 cup cherry tomatoes, cut in half
2 TB Italian parsley, roughly chopped
2 TB mint, roughly chopped
1 TB lemon juice (or more to taste)
1/4 cup Israeli feta*
handful kalamata olives, pitted (optional)
1 1/2 tsp sumac*

Preheat the oven to 375 degrees. Make the dressing: Mash the garlic and salt together with the side of a knife or in a mortar and pestle. Mash it to paste consistency. In a bowl, add garlic paste to lemon juice and pomegranate molasses. Stir well then slowly add olive oil while whisking to form an emulsion. Add black pepper to taste. Set aside.

Split the pita into its two thin sides and toast them in the oven directly on the rack until golden and crispy, about 7-10 minutes. Let cook and break it into medium sized pieces.

Toss together all salad ingredients except sumac, feta and olives in a large bowl. Toss with the dressing (start with half the dressing, taste, add more if you need it only). Crumble the feta on top, add optional olives and finish with a healthy sprinkling of sumac.

Note: You can buy pomegranate molasses and sumac in some gourmet stores, as well as Middle Eastern stores. Sumac is a tart-sweet powder that adds a brightness and earthiness to food.