Wash romaine (and butter lettuce if using) thoroughly. Spin or pat dry. Tear or chop into bite-size pieces to yield about 6 cups. Place in a large salad bowl.

Prepare tomatoes

Core and dice the ripe tomatoes into 3/4-inch pieces to make about 2 cups. Add to the bowl with the lettuce.

Prepare cucumber

Peel if desired, halve lengthwise and scoop seeds if watery, then slice into 1/4-inch half-moons to yield about 1 cup. Add to the bowl.

Slice green onions

Trim root ends and any tough tips. Thinly slice both white and green parts on the bias and add to the bowl.

Herbs and radishes

Roughly chop the parsley and gently tear the mint leaves (to avoid bruising). Thinly slice radishes if using. Add herbs and radishes to the salad bowl.

Pita croutons

Preheat oven to 400°F (200°C) or heat a skillet. Cut the pita breads into bite-size pieces or tear into irregular pieces. Toss with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and toast in the oven for 6–10 minutes until crisp and golden, turning once. Alternatively, toast in a skillet over medium heat until crisp. Set aside to cool.

Season salad base

Add 1 tsp salt and 1 tsp freshly ground black pepper to the salad bowl and gently toss to combine the vegetables and herbs so seasoning is distributed.

Pomegranate Dressing

In a small bowl or jar, whisk together 4 tablespoons pomegranate molasses, 3 tablespoons fresh lemon juice, 4 tablespoons extra-virgin olive oil, the minced garlic clove, 1 teaspoon ground sumac (if using), and 1 teaspoon honey or maple syrup (if you want slightly sweeter balance). Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust: add more molasses for sweetness/tartness, more oil for mellowness, or a pinch more salt if needed. Whisk vigorously or shake in a jar until emulsified.

Assemble

Just before serving, pour about two-thirds of the dressing over the salad and toss gently to coat evenly. Add the toasted pita croutons and toss again to distribute. Taste and add additional dressing as needed (reserve some dressing in case guests want more).

Transfer to a serving platter or individual plates. Garnish with a few whole mint leaves and an extra sprinkle of sumac or a light drizzle of pomegranate molasses if desired. Serve immediately so the pita croutons remain crisp.