Combine all dressing ingredients (olive oil, pomegranate molasses, lemon juice, garlic, sumac, dried mint, black pepper, salt, allspice) in a jar. Shake until well mixed and set aside.
**Fry the Pita:**
Heat vegetable oil in a pan over medium heat for shallow frying.
Once hot, add the chopped pita and stir occasionally until golden brown. Remove from oil and drain excess oil on paper towels. Optionally, season with salt and black pepper.
**Toss the Salad:**
In a large salad bowl, combine romaine, cucumbers, tomatoes, parsley, and any additional veggies you prefer.
Drizzle the dressing over the salad and toss until evenly coated. Adjust seasoning to taste.
Just before serving, add the crispy pita chips and enjoy the freshness!
Notes
For an extra tangy kick, add a splash of distilled white vinegar, although it's entirely optional.