Lebanese Fattoush Salad

Crisp the pita (choose one method).Oven: Heat the oven to 425°F / 220°C. If you can, split the pita into thinner layers first. Toss the pita with olive oil and salt, spread in a single layer, and bake 5 minutes (thin) or 10 minutes (thicker), tossing once halfway, until crisp and golden. Cool completely.Air fryer: Air fry at 350°F / 175°C for 3 to 6 minutes, shaking once or twice, until crisp. Cool completely.Fry: Heat a few centimeters of neutral oil until hot. Fry the pita in batches for about 1 minute, stirring and flipping, until golden and crisp. Transfer to paper towels, season lightly with salt, and cool completely.

Prepare the salad. Add the romaine, cucumbers, tomatoes, radishes, spring onions, parsley, and mint to a large bowl. (If using optional add-ins, add them here.)

Make the dressing. Whisk lemon juice, extra virgin olive oil, salt, and pepper. Whisk in pomegranate molasses if using, plus sumac and garlic if using. Taste and adjust to your liking.

Assemble and serve. Drizzle the dressing over the salad and toss until evenly coated. Add the pita right before serving so it stays crunchy, either sprinkled on top or tossed in at the very end. Serve immediately.