Preheat the oven to 400°F (200°C). Split or tear the pita into bite-size pieces if not already torn. Place pieces on a rimmed baking sheet in a single layer. Brush or toss with 2 tablespoons olive oil and sprinkle the dried mint evenly, if using. Spread the pieces out so they crisp rather than steam. Bake 8–12 minutes until golden and crisp, turning once halfway through. Remove and let cool. Alternatively, pan-fry pieces in a skillet over medium heat 3–5 minutes, turning, until crisp.

Dressing

Whisk dressing

In a bowl or jar combine 1 cup fresh lemon juice, 1 cup extra-virgin olive oil, 2 tablespoons pomegranate molasses, 2 minced garlic cloves, 2 teaspoons sumac, 1 teaspoon ground cumin, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously (or shake in a sealed jar) until fully emulsified and slightly thickened. Taste and adjust — add a pinch more salt, a splash more lemon, or another teaspoon pomegranate molasses if you prefer sweeter/tarter. Set aside for flavors to meld for at least 5 minutes; whisk again before using.

Salad Assembly

Wash and chop produce

Wash and dry the romaine, parsley, and mint thoroughly (use a salad spinner or pat dry). Chop the romaine into roughly 1-inch wide pieces. Roughly chop the parsley and mint. Cut the tomatoes into wedges or 1/2-inch pieces. Peel and dice the cucumber if desired. Thinly slice the radishes and red pepper. Thinly slice the green onions.

Combine salad ingredients

In a large mixing bowl combine the chopped romaine, tomatoes, cucumber, red bell pepper, radishes, green onions, chopped parsley, and chopped mint. Toss gently to mix evenly.

Dress the salad

Pour about half of the prepared dressing over the salad and toss to coat. Taste and add more dressing as needed (you may not need all of it). The salad should be bright and lightly coated, not drenched.

Add pita and finish

Add the cooled, crisped pita pieces to the salad just before serving so they remain crunchy. Toss gently to combine. Sprinkle 1 teaspoon sumac over the finished salad for extra tang, if desired. Adjust seasoning with salt and pepper to taste. Serve immediately.