4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
3 tablespoons (or more) fresh lemon juice
2 tablespoons (or more) pomegranate molasses
2 small garlic cloves, minced
2 teaspoons (or more) white wine vinegar
1/2 teaspoon dried mint
3/4 cup extra-virgin olive oil
1 cup toasted pita chips
2 packages grape tomatoes halved (prefer the mixed types)
2 large cucumbers chopped into 1/4 inch pieces
1/2 red onion chopped into 1/4 inch pieces
1-2 green bell peppers chopped into 1/4 inch pieces
5 radishes thinly sliced
Combine sumac with soaking liquid, 3 tablespoons lemon juice, 2 tablespoons pomegranate molasses, garlic, 2 teaspoons vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.
Place pita pieces in a bowl; pour olive oil over and toss to coat. Season pita to taste with salt.
Mix tomatoes and remaining ingredients in a large bowl. Add dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.