Directions

1. Preheat oven to 375°F. Crush garlic and put in a small bowl. Juice lemons and add to bowl along with olive oil, sumac, and salt. Whisk dressing together, then set aside to rest while you prepare the salad.
2. Put pita on a baking sheet. Toast pita in oven, flipping it every 3 minutes, until it’s golden brown, hard, and crisp enough to break into pieces, 15-18 minutes total. Set aside to cool.
3. Meanwhile, chop lettuce and add to a large bowl. Then add tomatoes, cucumber, bell pepper, radishes, parsley, mint, and green onions. If making salad ahead, chill, covered, 1-2 hours.
4. Using your hands, break pita bread into bite-sized pieces, then set aside.
5. Just before serving, give the salad dressing one final whisk and toss it with the salad. Add pita pieces, toss again, and serve immediately to ensure bread remains crisp.