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 (we used our house-made mulberry Saba)
• 2 O’Henry peaches cut into 8 pieces each
• 1 small garlic cloves, minced and macerated in vinegar for 10 minute
• 1 small shallot minced and macerated in vinegar for 10 minutes
• 2 tbs. of lemon juice
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Salad

• 2- pita bread, grilled or fried cut or hand torn to pieces
• 1/4 cup extra-virgin olive oil
• Kosher and freshly ground black pepper
• 12 small mixed heirloom cherry tomatoes, cut into ¼ or ½
• 1 large cucumber, thinly sliced crosswise
• 1 romaine lettuces, washed, dried, and cut into small bite sizes pieces
• 1 cups purslane leaves (optional)
• 1 cup fresh mint leaves
• Ground sumac 

Method

Place the salad ingredients on a large chilled platter.  Dress and season to taste.

Top with additional pomegranate syrup and sumac. Serve at once.