Fattoush

INGREDIENTS

• 3 tablespoons (or more) fresh lemon juice
• 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
• 2 cups purslane leaves or additional 3/4"-strips romaine lettuce
• 1 cup fresh mint leaves
• 3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved
• 2 tablespoons (or more) pomegranate molasses
• 2 cups (loosely packed) flat-leaf parsley leaves
• 3/4 cup extra-virgin olive oil
• 2 small garlic cloves, minced
• 2 teaspoons (or more) white wine vinegar
• 6 scallions, thinly sliced
• 1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
• Ground sumac (optional)
• 2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4" strips
• 2 8"-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces
• Kosher salt
• 1/2 teaspoon dried mint
• 1/4 cup extra-virgin olive oil