Middle Eastern Fattoush with Summer Herbs

Preheat oven to 375°F. Tear pita into rough bite-size pieces, toss with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and bake 8-10 minutes until golden and crispy. Set aside.

Whisk together remaining olive oil, lemon juice, ground sumac, and pomegranate molasses in a small bowl. Season with salt to taste. The dressing should be tangy and slightly sweet.

In a large bowl, combine chopped romaine, tomato chunks, sliced cucumbers, and radishes. Add the chopped parsley and torn mint leaves. Toss gently to distribute.

Pour the sumac dressing over the salad and toss well. Add the toasted pita chips and toss once more quickly — they should stay crispy. Serve immediately on a large platter with extra sumac sprinkled on top.