In a large skillet, heat 3 tablespoons of extra virgin olive oil on medium heat. Add the pita bread and season with salt and paprika
Fry the pita for 5-7 minutes until the pieces are crispy and golden in colour. (Alternatively, bake the pita bread at 425F° for 5-10 minutes.) Set the fried bread aside.

In a large bowl, add the salad dressing ingredients: olive oil, lemon juice, minced garlic, sumac, salt and fresh cracked black pepper. Whisk together until the dressing is emulsified and well blended.

Add the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley to the large bowl of dressing and toss to combine.
Add the fried pita bread and pomegranate seeds to the salad immediately before serving and gently toss again.
Serve chilled or at room temperature.