Chop romaine lettuce into bite-sized pieces
Dice cherry tomatoes or large tomato
Slice Persian cucumbers
Slice radishes
Chop green onions
Chop parsley
Shred red cabbage
Combine all vegetables in a large bowl
Add fresh or dry mint leaves
In a separate bowl, whisk together lemon juice, olive oil, pomegranate molasses, sumac, and salt
Pour dressing over vegetables and toss well
Top with toasted pita bread pieces
Serve immediately
