Notes: Use the recipe below as a guide. Come summer, I 100% will add tomatoes, but right now, this mix of snap peas, radishes, cucumbers, lettuce, and herbs, is doing the job. Use whatever vegetables and herbs you like and have on hand. The salad dressing is simply an adaptation of my favorite shallot vinaigrette with the addition of sumac and pomegranate molasses. It can be scaled up as needed. Not all pomegranate molasses are created equal. I bought this Cortas pomegranate molasses from Nora's Market in Albany — Nora recommended this bottle, and I trust Nora. Because the sweetness/tartness/flavor of pomegranate molasses can vary from bottle to bottle, start with a tablespoon and add more to taste. Sumac can be hard to find. I see it more and more in shops and always in Middle Eastern markets, but if you have a hard time finding it, order a jar. This pita, (purchased from Nora's Market, flown in from Montreal every Thursday), is very thin — separating it into two halves, in fact, is torture. Because of this, I don't separate it — I simply leave it whole, brush it with olive oil and seasonings, and bake it. It works beautifully. If you are using thicker pita that is easy to separate, do so.