Middle Eastern pita breads, available at Middle Eastern grocery stores, are thinner than other pitas so they get crisper when grilled. Pomegranate molasses is also available at Middle Eastern food shops. Yield is 6 servings.
In a mortar, pound the garlic with the 1 tsp. coarse salt to a smooth paste.
Stir in the lemon juice and pomegranate molasses.
Drizzle in the olive oil, stirring until blended.
Preheat a grill on medium.
Put the pita breads on the grill and cook until crisp, about 1 to 2 minutes per side.
Break the pitas up into bite-size pieces.
In a large bowl, combine the green onions, cucumber, red pepper, tomatoes, romaine, spinach, parsley and mint. Season the vegetables with salt and pepper.
Whisk the dressing and pour it over the salad and toss well.
Sprinkle the salad with the toasted pita pieces and sumac and serve immediately.