Directions

1. Toast or fry the pita bread until golden and crispy, then break into bite-sized pieces.

2. In a large bowl, combine tomatoes, cucumbers, radishes, bell pepper, onion, lettuce, parsley, and mint.

3. In a small bowl, whisk together olive oil, lemon juice, pomegranate molasses, sumac, salt, and pepper.

4. Pour the dressing over the salad and toss well.

5. Just before serving, add the crispy pita chips on top and sprinkle with extra sumac if desired.