1. In a small bowl, add garlic, lemon juice, olive oil, red wine vinegar, pomegranate molasses, sumac, salt, and pepper. Stir and set aside for 10 minutes at room temperature.
2. Heat a frying pan over medium heat. In a bowl, add pita, drizzle with olive oil, and toss. Lightly fry pita until golden, about 2-3 minutes. Remove from heat and sprinkle with sumac, set aside.
3. In a large serving bowl, add remaining ingredients and lightly toss.
4. Pour dressing on the salad and mix. Leave for 5 minutes for all the flavors to combine.
5. Garnish with pita croutons, a drizzle of olive oil, and sprinkle generously with sumac.

*Recipe courtesy of Mastronardi Produce