Fattoush Salad

Thinly slice the romaine lettuce and place it in a large serving bowl.

Thinly slice the radishes, then julienne them into matchsticks. Add to the bowl with the lettuce.

Slice the Persian cucumbers in half lengthwise, then slice them into half-moons. Add to the bowl.

Dice the red bell pepper and add it to the salad.

Halve the cherry tomatoes and add them on top of the other vegetables.

Slice the green onions and add them to the bowl. Finely chop the fresh mint and parsley and add them as well.

To make the dressing, combine freshly squeezed lemon juice and olive oil in a jar or measuring cup. The ratio should be 1 part lemon juice to 3 parts olive oil.

To the dressing, add sumac, grated garlic, salt, and pomegranate molasses. Seal the jar and shake well, or whisk to combine.

Cut the pita bread into small, bite-sized squares.

Heat about 1/2 cup of olive oil in a pan over medium-high heat. Add the pita pieces and fry until golden brown and crispy.

Just before the pita chips are done, sprinkle them with za'atar and toss to coat.

When you are ready to serve, pour the dressing over the salad and toss gently to combine.

Top the salad with the crispy pita chips. Garnish with a sprinkle of dried mint and an extra drizzle of pomegranate molasses before serving.