الفتوش

Cut the Arabic bread into small squares and toast it in the oven for 3 minutes until crispy.

In a serving bowl, mix the baby lettuce, cucumber, cherry tomatoes, and pomegranate seeds.

In a small bowl, whisk together the lemon juice, olive oil, pomegranate molasses, dried mint, sumac, salt, and honey until well combined.

Pour the dressing over the salad and gently toss to coat all ingredients evenly.

Add the toasted bread right before serving to keep it crunchy.