Preheat the oven to 400°F (200°C). Tear the Pita Bread into bite-size pieces, toss them with a splash of Extra-Virgin Olive Oil, a pinch of Salt and a light sprinkle of Ground Sumac, then spread on a baking sheet and bake until golden and crisp (about 8–10 minutes).
While the pita toasts, wash and chop the Romaine Lettuce into bite-sized pieces. Slice the Persian Cucumber and Tomatoes, thinly slice the Radishes, and trim and roughly slice the Spring Onions.
Pick the leaves and roughly chop the Mint and Flat-Leaf Parsley, then add them to the bowl with the prepared vegetables.
Make the dressing by whisking together Lemon Juice, Pomegranate Molasses, a minced clove of Garlic, a good splash of extra-virgin olive oil, a teaspoon of Dried Mint, a pinch of Fine Sea Salt and freshly ground Ground Black Pepper. If you like extra tang, add a little more Ground Sumac.
Combine the chopped vegetables and herbs in a large bowl, pour the dressing over and toss to coat evenly. Fold in the toasted pita pieces just before serving so they remain crisp. Taste and adjust seasoning with more Fine Sea Salt, Ground Black Pepper or a squeeze of Lemon Juice if needed.
Serve immediately, garnished with an extra sprinkle of Ground Sumac and a drizzle of Pomegranate Molasses if desired.
