Fattoush

Wash and thoroughly dry all vegetables. Chop the romaine into bite-sized pieces, dice the cucumbers and tomatoes, and thinly slice the radishes into crisp rounds.

In a large serving bowl, combine the chopped romaine, cucumbers, tomatoes, and radishes. Toss gently.

In a small jar, vigorously shake together the remaining 3 tbsp olive oil, lemon juice, sumac, pomegranate molasses, and 1/2 tsp salt until emulsified into a dressing.

Pour the dressing over the salad mixture and toss until every leaf and vegetable is evenly coated.

Right before serving, fold in the crispy baked pita chips so they absorb a little dressing but remain crunchy, and garnish with an extra dusting of sumac.