Preheat oven to 375°F (190°C). Tear or cut pita into 1-inch pieces. Toss with 2 tablespoon olive oil and spread in a single layer on a sheet pan. Toast for 5-7 minutes until golden and crisp with no soft spots.
2 pieces pita bread, 2 tbsp olive oil
Chop romaine into ½-inch pieces. Dice tomatoes and cucumber (seeds removed) into ½-inch cubes. Slice radishes thin and chop green onions. Finely chop parsley and mint into ¼-inch pieces.
3 cups romaine lettuce, 2 medium tomatoes, 1 cucumber, 4 pieces radishes, 3 pieces green onions, 0.5 cup fresh parsley, 0.25 cup fresh mint
In a small bowl, whisk lemon juice and sumac together first. Slowly drizzle in ¼ cup olive oil while whisking to emulsify. Add minced garlic if using. Season with salt and black pepper to taste.
3 tbsp lemon juice, 2 tsp sumac, 0.25 cup olive oil, 1 clove garlic, salt, black pepper
In a large mixing bowl, combine romaine, tomatoes, cucumber, radishes, green onions, parsley, and mint. Toss gently to mix vegetables evenly.
3 cups romaine lettuce, 2 medium tomatoes, 1 cucumber, 4 pieces radishes, 3 pieces green onions, 0.5 cup fresh parsley, 0.25 cup fresh mint
Add toasted pita and dressing right before serving. Toss everything together until vegetables are coated and pita is evenly distributed. Serve immediately while bread is still crispy.
2 pieces pita bread, 3 tbsp lemon juice, 2 tsp sumac, 0.25 cup olive oil, 1 clove garlic, salt, black pepper
