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Prepare the romaine lettuce by tearing into thin strips and placing in a serving bowl.
Thinly slice the radishes using a mandolin and sprinkle over the lettuce.
Slice the cucumbers in half and then into half coins, adding them to the bowl.
Slice the bell pepper and add to the salad.
Halve the cherry tomatoes and add them to the bowl, placing them on top of the firmer vegetables.
Add the sliced green onion.
Roll up the fresh mint leaves and slice them, adding to the salad.
Chop the fresh parsley and add it to the bowl.
Make the dressing by combining one part lemon juice, three parts olive oil, a palm full of sumac, salt, and pomegranate molasses. Whisk together.
Thinly strip and cube the pita bread, then fry in hot olive oil until crispy.
When ready to serve, gently toss the salad with the dressing.
Top the salad with the crispy pita chips, a generous amount of dried mint, and a drizzle of pomegranate molasses.