Place all ingredients into a large glass container and mix until combined.
Cover the glass container with a lid or plastic wrap. Place in the refrigerator for at least 2 hours or overnight. Toppings can be added the night before or immediately before serving.
Uncover and enjoy from the glass container the next day. Thin with a little more milk or water, if desired.
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.