Fattoush Chopped Vegetable and Pita Salad

Ingredients

• 6 ounces (170g) pita (about 2 thick 8-inch pitas), split and cut into 3/4-inch squares
• 6 tablespoons (90ml) extra-virgin olive oil
• 1/4 cup (60ml) fresh lemon juice from 2 to 3 lemons
• 1 tablespoon (15ml) pomegranate molasses
• 2 medium cloves garlic (10g), finely minced or grated
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 2 small heads romaine lettuce or romaine hearts (16 ounces; 454g), inner leaves only, washed and dried, cut into 3/4-inch strips cross-wise (about 10 cups)
• 2 cups purslane leaves (about 2 ounces; 57g)
• 1 large bunch fresh flat-leaf parsley leaves (3 ounces; 80g), roughly chopped
• 1 small bunch fresh mint leaves (2 ounces; 57g), roughly torn mint leaves
• 6 scallions (2 ounces; 57g), white and green parts thinly sliced
• 1 pint cherry tomatoes (12 ounces; 340g), quartered or halved if using small tomatoes
• 2 Persian cucumbers (6 ounces; 170g)
• 1 small red, orange, or yellow bell pepper (about 4 1/4 ounces; 120g), stemmed and seeded, cut into 3/4-inch dice
• 5 radishes (4 ounces; 113g), halved and thinly sliced
• 5 ounces (142g) halloumi cheese, coarsely grated on the medium holes of a box grater (optional)
• 2 teaspoons ground sumac

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