Preheat your oven to 375°F. Tear or cut the 2 pita breads torn or cut into rough 1-inch pieces into rough 1-inch pieces and spread them in a single layer on a baking sheet. Drizzle with 2 tbsp of olive oil, sprinkle with ¼ tsp salt, and toss to coat evenly.

Bake for 8–10 minutes, tossing once halfway through, until the 2 pita breads torn or cut into rough 1-inch pieces pieces are golden and crispy. Watch closely in the last few minutes — they can go from golden to burnt quickly. Remove from the oven and let cool completely on the pan. They will crisp up further as they cool.

In a small mixing bowl, whisk together the 2 tbsp olive oil, fresh fresh lemon juice about 1.5 lemons, 1 tbsp pomegranate molasses (if using), minced clove garlic finely minced or grated, ground 1 ½ tsp ground sumac, dried ½ cup fresh mint leaves roughly torn, ¼ tsp salt, and ¼ tsp black pepper freshly ground until well combined. Taste and adjust seasoning — it should be bright, tangy, and well-balanced. Set aside.

Prepare all your vegetables: chop the 3 medium ripe tomatoes cut into 1-inch chunks, slice the 1 english cucumber halved lengthwise and sliced into half-moons into half-moons, dice the 1 green bell pepper diced into 1-inch pieces, thinly slice the 4 radishes thinly sliced and 3 green onions thinly sliced, and roughly chop the 1 cup fresh flat-leaf parsley roughly chopped and tear the ½ cup fresh mint leaves roughly torn. If using 4 oz romaine lettuce roughly chopped, roughly chop it as well.

Add all the prepared vegetables and herbs to a large mixing bowl. Pour the dressing over the salad and toss gently to coat everything evenly. Taste and adjust ¼ tsp salt or 3 tbsp fresh lemon juice about 1.5 lemons as needed.

Add the cooled pita chips to the salad and toss briefly — just enough to combine. For extra-crunchy chips, add them right before serving. For softer chips that absorb the dressing (the traditional style), add them 5 minutes before serving.

Transfer to a serving platters (Large) or mixing bowl. Finish with an extra pinch of ground 1 ½ tsp ground sumac over the top for color and flavor. Serve immediately.