Combine 4 teaspoons of sumac with 4 teaspoons of warm water in a small bowl and set aside for 15 minutes
Preheat oven to 350°F. Brush both sides of pita bread with olive oil and sprinkle both sides with salt and sumac. Cut pita in bite-sized pieces and spread into a single layer on a baking sheet. Bake for 12-14 minutes or until golden brown and crispy. You can work on the rest of the salad while they bake!
In a jar or a measuring cup, combine sumac with the water it was soaking in, lemon juice, pomegranate molasses, garlic, vinegar, dried mint and salt. Add olive oil while whisking (or if in a jar, pour it in and cover and give a good shake). Taste and season as needed.
In a large bowl (find a really big one!), combine lettuce, tomatoes, radishes, cucumber, parsley, scallions, and mint.
Pour dressing over the salad and toss to combine (you may not need all the dressing).
Top with crispy pita immediately prior to serving.