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To a jar, add all the ingredients for the dressing - olive oil, pomegranate molasses, lemon juice, garlic, sumac, dried mint, black pepper, salt, and allspice. Shake around until evenly combined and set aside.
To a pan over medium heat, heat up vegetable oil to shallow fry. When the oil is hot, add the chopped pita and stir every now and then so it browns evenly. Once golden, take out the oil and drain any excess oil on a paper towel. Optional, season with a sprinkle of salt. Allow them to cool down completely and store them in a ziploc bag.
To layer the jars, we'll start with the most wet ingredients at the bottom to least wet at the top to keep everything crunchy and fresh. Start with chopped pepperoncinis at the bottom. Then add the chopped tomatoes, sliced black olives, diced cucumbers, red onions, feta cheese, lettuce, and finally a bit of chopped parsley and fresh mint. Seal the jars up.
In four small containers, divide the dressing into four equal amounts and seal it up. Store everything in the fridge.
Whenever you want to enjoy a salad, empty the jar and dressing into a bowl and toss it all together. Add the pita chips in and enjoy!