Preheat the oven to 425°F and prepare a baking sheet by lining it with parchment paper. Spread the torn pita pieces evenly on the sheet, drizzle with olive oil, and sprinkle with sea salt. Toss to ensure each piece is lightly coated, then arrange them in a single layer. Bake for 13 to 20 minutes, flipping halfway through, until golden brown and crisp. Remove from the oven and set aside.

In a medium mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, pomegranate molasses, honey, sumac, grated garlic, and sea salt until fully emulsified. Adjust the seasoning if needed.

In a large serving bowl, combine the chopped romaine, sliced cucumbers, halved cherry tomatoes, radishes, red onion, and half of the toasted pita pieces. Add half of the fresh mint and parsley, then drizzle with half of the dressing. Gently toss the ingredients to coat them evenly.

Taste and adjust seasoning if necessary, adding more dressing as desired. Sprinkle the remaining pita, mint, and parsley on top for added texture and freshness. Finish with a dusting of sumac for a tangy final touch. Serve immediately and enjoy this crisp, refreshing salad.