Chop the dandelion into 1-inch pieces.

Bring a large pot of water to a boil. Cook the dandelion for about 8 minutes, until slightly wilted but still bright green. Using a colander, drain well.

Squeeze out excess moisture with your hands, and then break apart any clumps. Transfer the cooked dandelion to a plate to cool. Set aside.

In a bowl, combine the onions and ½ tsp of the salt. Let stand for 30 minutes, and then drain well, squeezing out any excess water. Set aside.

Fill a saucepan with 1 inch of vegetable oil. Place the pan over medium heat, and heat the oil until it shimmers. Add the prepared onions, and cook, stirring occasionally, until starting to brown, 3 to 4 minutes.

Transfer the onion mixture to a paper towel–lined plate. Then add the garlic, and cook until the mixture is fragrant, 1 to 2 minutes then remove. Let onion and garlic drain and cool until crunchy.

In a small bowl, mix together the lemon juice, olive oil, and remaining salt. Pour over the cooled dandelion, and toss well to coat. Transfer to a serving platter and top with the onion mixture. Decorate with cherry tomatoes, lemon slices, and serve with pita bread.

Dandelion Salad (Hindbeh)