1. Prepare the Pita Bread:

Preheat the oven to 375°F (190°C). Cut the pita bread into small squares or tear it into bite-sized pieces.

Arrange the pita pieces on a baking sheet and toast in the oven for 5–7 minutes, or until golden and crispy. Alternatively, you can fry the pita pieces in a bit of olive oil until they’re crispy. Set aside to cool.

2. Chop the Vegetables:

While the pita is toasting, chop the romaine lettuce, cucumber, tomatoes, radishes, bell pepper, and green onions. Place all the chopped vegetables in a large mixing bowl.

Add the fresh parsley and mint to the bowl for an extra burst of flavor.

3. Make the Dressing:

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar (if using), minced garlic, and sumac. Season with salt and pepper to taste, adjusting the sumac and lemon juice if you like it tangier.

4. Assemble the Salad:

Add the toasted pita pieces to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine, ensuring that the dressing coats all the ingredients.

5. Serve:

Transfer the fattoush to a serving bowl or plate. Serve immediately to enjoy the contrasting textures of fresh vegetables and crunchy pita.