Preheat the oven to 375°F (190°C). Tear the pita into bite-size pieces (about 1-inch). Spread on a baking sheet, drizzle with 2 tablespoons olive oil, sprinkle 1 tsp salt and toss so pieces are evenly coated. Bake 8–12 minutes, stirring once halfway, until crisp and golden. If using a skillet: heat a tablespoon of oil over medium heat, cook pieces, stirring, until crisp and browned, about 6–8 minutes. Remove and let cool.

Once cooled, if you want a slightly smoky tang, sprinkle 1 teaspoon sumac over the warm pita crumbs and toss to coat. Set aside.

Lemon Dressing

Make dressing

In a small bowl or jar combine 3 tablespoons fresh lemon juice, 4 tablespoons extra-virgin olive oil, 1 teaspoon dry sumac, 1 teaspoon ground cumin (if using), 1 teaspoon salt, 1 teaspoon black pepper and the minced garlic clove. Whisk or shake vigorously until emulsified. Taste and adjust — add more lemon if you want brighter acidity or more oil to soften the tartness. Set aside at room temperature for at least 5 minutes to let flavors meld.

Salad Assembly

Prepare vegetables

Wash and spin-dry the salad greens. Trim and thinly slice the radishes. Cut tomatoes into wedges. Peel and slice the cooked beet into 1/4-inch slices or small wedges. Chop the parsley and mint.

Place the mixed greens in a large bowl. Add the radish slices, tomato wedges, beet slices, chopped parsley and mint and gently toss to combine.

Pour about two-thirds of the lemon dressing over the salad and toss gently to coat. Taste and add more dressing if desired.

Just before serving, sprinkle the toasted pita crumbs over the salad so they stay crisp. If you reserved some sumac, dust a little on top as a finishing garnish. Serve immediately.