Instructions

1. Toasting the Bread

   Cut the Arabic bread into squares and toast in the oven with a teaspoon of olive oil until golden and crispy. · 7 min
2. Preparing the Vegetables

   In a large bowl, combine all the vegetables: lettuce, cucumber, tomatoes, radishes, green onions, parsley, mint, and purslane leaves.
3. Preparing the Dressing

   In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, sumac, minced garlic, and salt until the dressing is thoroughly blended.
4. Mixing the Ingredients

   Pour the dressing over the vegetables and toss gently to combine the flavors, then fold in half of the toasted bread.
5. Serving

   Transfer the salad to a serving platter, garnish with the remaining crunchy bread, an extra sprinkle of sumac, and pomegranate arils if available, and serve immediately.

Nutrition / serving

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