Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
3. Step
Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
4. Step
Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
5. Step
Seed the cucumber, dice it, and add it to the salad bowl.
6. Step
Cut the tomatoes in half and add them to the salad bowl.
7. Step
Mince the scallions and add them to the salad bowl.
8. Step
Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
9. Step
In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
10. Step
Pour the dressing over the salad.
11. Step
Break the crispy pitas into small pieces and add to the salad. Toss well.
