Lebanese Bread Salad with Tomatoes, Feta and Pomegranate Molasses

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  • 4 slices artisan bread, brushed with a little olive oil and grilled (or toasted with no oil) until lightly brown
  • 2 cups cherry tomatoes, halved
  • 1 cup cucumber, peeled, seeded, cubed
  • 20 Kalamata olives, pitted, torn in half
  • 1 head Romaine lettuce, cut into bite-sized pieces
  • 1 cup Italian parsley, chopped
  • 1/2 cup mint, chopped
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil, or more if needed
  • 1 tablespoon pomegranate molasses
  • Salt and pepper to taste
  • 1/3 cup sheep's milk feta


Cut the grilled bread into medium-sized cubes. Mix in a bowl with the tomatoes, cucumber, olives, Romaine, parsley and mint.

In a small bowl, whisk the lemon juice, olive oil, and pomegranate molasses together. Pour over the salad, add salt and pepper to taste and top with the feta.

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