Syrian Fattoush with Sun-Ripened Tomatoes, Purslane and Toasted Flatbread

Heat the oven to 400°F. Toss the torn bread with 2 tablespoons of the olive oil and a pinch of salt, spread on a sheet pan, and bake for 8 to 10 minutes until deeply crisp and sandy brown. Cool completely.

Serves 4

Ingredients

• 2 large pita or markook flatbreads, torn into rough pieces
• 1/3 cup extra-virgin olive oil, divided
• 4 medium ripe tomatoes, cut into bite-size wedges
• 2 Persian cucumbers, halved lengthwise and sliced thick
• 6 radishes, thinly sliced
• 4 scallions, thinly sliced
• 2 packed cups purslane leaves and tender stems (or watercress)
• 1 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh mint
• 3 tablespoons fresh lemon juice
• 1 tablespoon pomegranate molasses
• 1 garlic clove, grated to a paste
• 1 1/2 tablespoons ground sumac, plus more for finishing
• 1 teaspoon kosher salt

Instructions

1. Heat the oven to 400°F. Toss the torn bread with 2 tablespoons of the olive oil and a pinch of salt, spread on a sheet pan, and bake for 8 to 10 minutes until deeply crisp and sandy brown. Cool completely.
2. Salt the tomato wedges lightly in a colander set over a bowl and let them drain for 10 minutes. Save the juice that collects.
3. Whisk the reserved tomato juice with the lemon juice, pomegranate molasses, grated garlic, sumac, salt and the remaining olive oil until the dressing looks thick and glossy.
4. Combine the drained tomatoes, cucumbers, radishes and scallions in a wide bowl. Add the purslane, parsley and mint, keeping the herbs loose rather than packed.
5. Pour over the dressing and toss gently with your hands, lifting from the bottom so the leaves stay intact.
6. Fold in the toasted bread just before serving so it drinks up the dressing but keeps some crunch. Taste and add salt or another squeeze of lemon.
7. Spread on a shallow platter, shower with extra sumac, and finish with a thread of olive oil.
8. Fattoush belongs to the Levantine tradition of using nothing up: yesterday's bread becomes today's salad, and whatever the garden gives that week fills the bowl. Purslane, which grows wild and unbidden through late summer, is the detail that marks a Syrian version, its faintly lemony succulence standing up to the sumac and pomegranate molasses in a way lettuce never could.

Nutrition (estimated, per serving)

• Calories: 330 kcal
• Protein: 7g
• Fat: 19g
• Carbohydrates: 36g
• Fiber: 6g
• Sugar: 9g
• Sodium: 620mg