Ingredients:
• 5 cups tomatoes (chopped)
• 3 – 4 cups cucumbers (preferably Persian or Lebanese)
• 1 tblsp spring onion or shallot (finely chopped)
• 1 tblsp (or more) of mint leaves (finely chopped)
• 1 bunch of Italian parsley (remove stem, use only the leaves)
• ¼ bunch red radish (chop into thin disks, and hereafter halve them)
• 20 leaves of romaine lettuce (chopped or shredded)
• 1 small or medium green pepper (diced fine)
• 2-3 cloves of garlic (crushed, with a dash of salt & set aside)
• 2 tblsp of Summaaq (sumac)spice
• ⅓ cup (or less) of pomegranate molasses
• ½ cup of freshly squeezed lemon juice
• 5 Lebanese pita bread pieces
• ⅓ cup (or less) of Olive Oil
• ½ to 1 tsp salt (I use Pink Himalayan)

Assembling the salad:
1. Gently toss all the salad ingredients together.
2. Just before serving, whisk the following ingredients together: mashed garlic, pomegranate molasses, lemon juice, Summaaq, and salt.
3. Now add the toasted pita pieces, and gradually, drizzle the olive oil over and mix gently, taking care not to break the pita too much.

Important notes:
 Step 2 and 3 should only be done as you are sitting down to eat; otherwise, the salad becomes too soggy. Alternatively, you can prepare the dressing and olive oil in separate pouring jugs and let your guests pour as they wish.
 You could add other salad vegetables too, such as carrots and red peppers, or even crumbled feta cheese. The above quantities are merely rough estimates, but by all means please adjust based on your personal vegetable preferences and tastes.

RECIPE COURTESY HAAFIDHA RAYHANA OMAR