Ingredient

• 2 pita breads, torn into 1-inch pieces
• Extra-virgin olive oil, for drizzling
• Sea salt, for sprinkling
• 1 small head romaine lettuce, chopped
• 2 Persian cucumbers, thinly sliced
• 1 cup cherry tomatoes, halved
• 4 red radishes, thinly sliced
• ⅓ cup thinly sliced red onion
• ½ cup fresh mint leaves
• ⅓ cup chopped fresh parsley
• ¼ cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons pomegranate molasses
• 1 teaspoon honey
• 1 teaspoon ground sumac, plus more for sprinkling
• 1 garlic clove, grated
• ½ teaspoon sea salt

Direction

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Place the pita on the baking sheet, drizzle with olive oil, and sprinkle with salt. Toss to coat and spread evenly on the baking sheet. Bake for 13 to 20 minutes, or until crisp, tossing halfway through.
3. Meanwhile, make the dressing: In a medium bowl, whisk together the olive oil, lemon juice, pomegranate molasses, honey, sumac, garlic, and salt.
4. Assemble the salad. In a large bowl, place the romaine, cucumbers, tomatoes, radishes, onion, half the toasted pita, and half the mint and parsley. Pour on half the dressing and toss. Season to taste, adding more dressing as desired, and top with the remaining pita, mint, and parsley. Sprinkle with sumac and serve immediately.