Recipe information Yield Makes 6 to 8 servings Ingredients Dressing: 4 teaspoons ground 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 cup extra-virgin olive oil Kosher salt Salad: 2 8"-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces 1/4 cup extra-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 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4" strips 2 cups (loosely packed) flat-leaf parsley leaves 2 cups purslane leaves or additional 3/4"-strips romaine lettuce 1 cup fresh mint leaves Ground sumac (optional) Ingredient info: Sumac, a tart, citrusy spice, is available at specialty foods stores and Middle Eastern markets

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