Tear 2 pita breads into bite-sized pieces. Heat 3 tablespoons of olive oil in a skillet over medium heat. Fry the pita, tossing often, until crisp and golden. Drain on paper towels and season with 2 teaspoons of sumac, salt and pepper.
Chop 1 romaine lettuce heart, 1 seeded English cucumber, 5 Roma tomatoes, and 5 scallions. Thinly slice 5 radishes.
Combine the vegetables with 2 cups of chopped parsley and 1 cup of chopped mint.
For the dressing, whisk the juice of 1 lemon with ⅓ cup of olive oil, 1 tablespoon of pomegranate molasses, 1 teaspoon of sumac, ¼ teaspoon of cinnamon, ⅛ teaspoon of allspice, salt and pepper.
Toss the salad with the dressing. Add the crisp pita just before serving.
