Preheat the oven to 180°C (356°F). Using a sharp knife or kitchen scissors, cut the whole wheat pita breads into 2–3 cm squares. Spread the pieces evenly on a baking sheet in a single layer so they toast evenly rather than steam. If desired, lightly drizzle with a small amount of olive oil and toss to coat, which helps the pita develop deeper color and crispness. Bake for 4–6 minutes, stirring once halfway through, until the pita pieces turn golden and crisp around the edges. Remove the tray from the oven and allow the pita chips to cool completely. As they cool they will firm up further and become crunchy.

Separate the romaine leaves and rinse them thoroughly in a bowl of cold water to remove any dirt or grit trapped in the folds of the leaves. Lift the lettuce from the water and dry it completely using a salad spinner or clean kitchen towel. Chop the lettuce into bite-sized pieces about 3–4 cm wide and place them in a large salad bowl that allows enough room to toss the salad easily.

Wash the tomatoes and pat them dry. Using a sharp knife, dice them into small cubes roughly 1 cm in size. If the tomatoes are particularly juicy, remove some of the seed pulp so the salad does not become watery. Place the diced tomatoes into the bowl with the lettuce.

Wash the cucumber and trim the ends. Dice it into cubes similar in size to the tomatoes so the salad remains balanced in texture. If the cucumber has large seeds, slice it lengthwise and remove the seeds before dicing. Add the prepared cucumber to the bowl.

Wash the radishes thoroughly and trim the stem ends. Slice them very thinly, preferably using a mandoline or sharp knife. Thin slices add crisp texture and peppery flavor without overwhelming the other vegetables. Add the radishes to the bowl.

Trim the root ends from the spring onions and slice them thinly, including both the white and light green portions. Thin slicing ensures the onion flavor distributes evenly throughout the salad. Add them to the bowl with the other vegetables.

Rinse the parsley and mint thoroughly and dry them completely. Remove any thick stems and chop the leaves roughly but evenly so they disperse throughout the salad. Parsley provides bright herbal freshness while mint adds a cooling aromatic lift. Add the herbs to the bowl.

If using purslane, rinse the leaves and stems thoroughly and pat dry. Remove any tough stems and add the tender leaves and smaller stems directly to the salad bowl. Purslane adds a slightly tangy flavor and succulent texture typical of traditional Lebanese fattoush.

In a small bowl combine the fresh lemon juice, extra virgin olive oil, pomegranate molasses, sumac, minced garlic, salt, and black pepper. Whisk vigorously for about 20 seconds until the mixture emulsifies slightly and becomes well combined. The dressing should taste bright, tangy, and slightly fruity from the pomegranate molasses.

Gently toss the lettuce, vegetables, and herbs together so the ingredients are evenly distributed before dressing. This ensures every bite contains a balanced mixture of textures and flavors.

Pour the prepared dressing over the salad and toss thoroughly but gently until all vegetables are lightly coated.

Just before serving, add the cooled toasted pita chips to the bowl and toss lightly once or twice. Adding the pita at the last moment keeps them crisp and prevents them from absorbing too much dressing.

Transfer the salad to a large serving platter or individual bowls and serve immediately. Fattoush is best enjoyed fresh while the vegetables remain crisp and the pita chips maintain their crunch.