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Preheat the oven to 375°F.
Place the pita squares in a large mixing bowl and coat them with 6 tablespoons of the olive oil, using your hands to almost knead the oil into them. The olive oil must saturate the pita so that they crisp in the oven instead of toast. Sprinkle with ½ teaspoon of the salt and spread onto a baking sheet. Toast until they are crisp and golden, about 20 minutes. Set aside to cool.
Cut the core and the top one-third from the head of romaine and trim off any bruised or damaged leaves. Slice the romaine into thin ribbons. Transfer to a large salad bowl.
Make a dressing by whisking together the pomegranate molasses and lemon juice. Whisk in the remaining 4 tablespoons olive oil slowly, to form an emulsion (it’s okay if it separates, but it will coat the salad leaves better if it emulsifies). Add the mint, parsley, cucumber, apple, and radishes to the romaine and season with the remaining ½ teaspoon salt and freshly ground black pepper to taste. Toss well to coat everything with dressing.
Sprinkle the salad with sumac and serve immediately.