Wash and dry all the produce very well.
Shred the lettuce into square shaped pieces. Quarter the cucumber lengthwise and then dice. Dice the tomatoes, keeping all the vegetables the same size as possible.
Quarter the radishes and then thinly slice.
Remove the stems from the parsley and the mint and then finely shred into a chiffonade. Thinly slice the green onion.
In a small bowl mix the olive oil, lemon juice, sumac, minced garlic and salt.
Toast the pita bread in the oven until the bread is extremely crispy but not burnt. To enhance the flavor of the bread you can add sumac and olive oil on the bread before toasting. Break the toasted bread by hand into pieces that are similar to the size as the lettuce.
In a large mixing bowl, toss all the vegetables together. Add the dressing to the salad and mix until the salad is evenly dressed. Add the toasted pita right before serving.
2 Hearts of Romaine Lettuce
2 Small Persian Cucumber
2 Vine Tomatoes
3 Green Onion Sprigs
2 tbsp. Chopped Flat Leaf Parsley
2 tbsp. Fresh Mint
2 tsp. Sumac
1 Large Thin Pita Bread
3 tbsp. Olive Oil
Juice of 1 Lemon
1 Crushed Garlic Clove