In a large skillet, heat 3 tablespoons of extra virgin olive oil on medium heat. Add the pita bread and season with kosher salt and freshly cracker peppers.
Fry the pita for 5-7 minutes until the pieces are crispy and golden in color. (Alternatively, bake the pita bread at 425F° for 5-10 minutes.) Set the fried bread aside.
In a large bowl, add the salad dressing ingredients: olive oil, lemon juice, garlic, sumac, pomegranate molasses, mint, salt and pepper. Whisk together until the dressing is emulsified and well blended.
Add the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley to the large bowl of dressing and toss to combine.
Add the fried pita bread to the salad immediately before serving and gently toss again.
Serve chilled or at room temperature.