This vibrant chopped salad is a Mediterranean staple through and through, built on crisp romaine, juicy tomatoes, cucumber, and radishes, all tossed with fresh parsley and mint. The tangy dressing of lemon juice, pomegranate molasses, garlic, and sumac ties everything together with the bright, herby flavor that defines the region's cooking, while a generous pour of olive oil brings that signature good-fat richness. Torn pita gets pan-crisped in olive oil until deep golden, adding a satisfying crunch to every bite alongside the tender greens. It's a produce-forward, olive oil-rich dish that fits naturally into a Mediterranean way of eating, with vegetables and fresh herbs doing most of the heavy lifting. Finished with a dusting of sumac for extra brightness, this one comes together quickly and eats like a warm-weather classic. It's an easy, satisfying choice whenever you want a Mediterranean-style meal that still feels light.
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Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the torn pita pieces and 1/4 tsp salt, spreading them in a single layer. Cook, tossing every 1–2 minutes, until the chips are deep golden and crisp throughout, about 6–8 minutes. Transfer to a plate and let cool.
In a small bowl, whisk together the lemon juice, pomegranate molasses, minced garlic, 1 1/2 tsp sumac, dried mint, 1/4 tsp salt, and black pepper until combined. Drizzle in the 1/4 cup olive oil while whisking steadily until the dressing is emulsified and slightly thickened.
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