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Crisp the pita: Line a plate with a paper towel and set aside. Break the pita bread into small bite-sized pieces. Let a large skillet over medium heat, and add 3 tablespoons of olive oil. Once the oil is shimmering, add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to the paper-towel-lined plate to drain. Season with salt, pepper, and sumac.
Combine the vegetables: In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions, radish, parsley, and mint, if you're using it.
Make the dressing: In a small bowl, whisk together lemon juice, olive oil, pomegranate molasses (if using), a pinch of salt and pepper, sumac, cinnamon, and allspice.
Put it all together: Pour the dressing over the vegetables and toss lightly. Add the crispy pita piece, and taste. Add more sumac, if you like, and toss one more time. Serve and enjoy!