Lebanese Bread and Tomato Salad

• 2 (6-inch) pita loaves with pockets
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon pomegranate molasses (optional)
• 1/3 cup extra-virgin olive oil
• 1 cup fresh flat-leaf parsley, torn if large
• 1/2 cup fresh mint, torn if large
• 1/4 cup purslane leaves (optional)
• 2 pounds tomatoes, cut into wedges

1. Preheat oven to 375F.
2. Split pita loaves and toast on a baking sheet in middle of oven until golden, 10 to 15 minutes.
3. Cool pitas on a rack and break into bite-size pieces.
4. While pitas are toasting, whisk together lemon juice, pomegranate molasses, and salt to taste in a serving bowl, then whisk in oil until emulsified.
5. Add pitas to dressing with remaining ingredients and toss to combine.

pockets, lemon juice, pomegranate molasses, extravirgin olive oil, parsley, fresh mint, purslane, tomatoes

Taken from www.epicurious.com/recipes/food/views/lebanese-bread-and-tomato-salad-102463 (may not work)