How to Make It
Toast the pitas until golden and crisp. When cool enough to handle, break the pitas into 1-inch pieces.
In a mortar, pound the garlic with the salt to a smooth paste. Stir in the lemon juice and pomegranate molasses. Drizzle in the olive oil, stirring until blended.
In a large bowl, combine the tomatoes, scallions, cucumber, bell pepper, lettuce, parsley and mint. Stir the dressing, pour it over the salad and toss well. Sprinkle the toasted pita pieces and the sumac on top and serve at once.