Preheat the oven to 375°. Make the Pita Crisps. Brush the tops of the pitas with the tablespoon of olive oil, sprinkle with salt and za’atar , place on a baking sheet and bake for 4 to 5 minutes, until toasted and crisp. Remove and let cool.
Make the Salad: In a large bowl combine the lettuce, cucumbers, tomatoes, onions, scallions, radishes and parsley.
Make the Vinaigrette: In a small bowl combine the 1/4 cup olive oil, lime juice, pomegranate syrup or honey, garlic, mint, za’atar and salt and pepper. Pour the dressing over the salad and toss well.
Break the cooled pita into pieces about 1-inch large (they will be uneven) and add them to the salad just before serving. Give a final toss, let sit for 5 minutes so the pita starts to soften just slightly in the dressing, and serve.