In a large pan, heat 3 tablespoons of extra virgin olive oil on medium heat. Add the pita bread and season with salt and freshly cracker pepper
Fry the pita for 5-7 minutes until the pieces are crispy and golden in colour. (Alternatively, bake the pita bread at 200° for 5-10 minutes.) Set the fried bread aside.
In a large bowl, add the salad dressing ingredients: olive oil, lemon juice, garlic, sumac, pomegranate molasses, mint, salt and pepper. Whisk together until the dressing is emulsified and well blended.
Add the remaining ingredients to the bowl and toss.
Add the fried pita bread to the salad immediately before serving and gently toss again.