Preheat the oven to 375°F (190°C). In a bowl, toss the torn pita pieces with 2 tbs olive oil, 1 tsp sumac (if using) and 1/4 tsp salt until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, stirring once, until golden brown and crisp. Alternatively, toast in a skillet over medium heat until crisp. Set aside to cool.

Dressing

Whisk dressing

In a small bowl or jar combine 1/4 cup extra-virgin olive oil, 3 tbs fresh lemon juice, 1 tbs pomegranate molasses, 1 minced garlic clove, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp honey or maple syrup (optional). Whisk or shake vigorously until fully emulsified. Taste and adjust seasoning — add more lemon for brightness, more honey to reduce acidity, or a pinch more salt if needed.

Salad Base

Prepare vegetables and herbs

Wash and dry all greens thoroughly. Chop romaine and iceberg into bite-sized pieces and place in a large salad bowl. Add baby arugula, diced tomatoes (1 cup), diced seeded cucumber (1 cup), thinly sliced red onion (1/4 cup), 1/2 cup chopped parsley and 1/4 cup chopped mint. Toss gently to combine.

Dress and combine

Pour about two-thirds of the dressing over the salad and toss gently to coat the vegetables evenly. Reserve the remaining dressing to adjust seasoning later. Let the salad sit 2–3 minutes so flavors marry.

Add crunch and garnish

Just before serving, add the cooled crispy pita pieces (2 cups) and toss lightly so they remain crisp. Sprinkle toasted pine nuts or chopped walnuts (2 tbs), crumbled feta (1/4 cup) and pomegranate arils (1/4 cup) if using. Drizzle any remaining dressing over the top and give one final gentle toss. Serve immediately.