Wash and thoroughly dry the romaine lettuce, tomato, English cucumber, radishes, parsley, mint, and green onions.

Finely chop 3 cups romaine lettuce, 1 tomato, 1/2 English cucumber, 4 radishes, 1/4 cup parsley, 2 tablespoons mint, and 2 green onions into small, even pieces.

Add 3 tablespoons lemon juice, 3 tablespoons extra virgin olive oil, 1 teaspoon sumac, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bottom of a large mixing bowl.

Place the chopped vegetables and herbs over the dressing without mixing. Keep the salad separate from the dressing until immediately before serving.

Heat 4 cups vegetable oil in a deep frying pan over medium-high heat until hot enough to rapidly sizzle a small pita crumb.

Lower 1 large pita bread into the hot oil and fry until puffed and golden brown, about 1 to 2 minutes.

Transfer the fried pita to paper towel and repeat with the remaining pita bread.

Toss the chopped salad with the dressing immediately before serving. Mix until every vegetable piece is lightly coated.

Crack open one side of each crispy pita to form a pocket. Gently fill each pita with half of the dressed fattoush salad.

Flip the stuffed pita so its crisp side faces up. Serve immediately while the pita remains crisp.