Simple Fattoush Salad

Heat oven to 375ºF (190ºC)with rack set in middle position.
Separate pita breads into two thin rounds by peeling apart (cut edges with kitchen shears if needed).
In a large bowl, toss with 1 tablespoon olive oil then season with ½ teaspoon salt and pepper.
Arrange pita pieces smooth side down on a wire rack set inside a sheet pan.
Bake until pita pieces are crisp and golden brown, 12–15 minutes. Let cool on rack.
Meanwhile, add shallot, 2 tablespoons lemon juice, 1 teaspoon lemon zest, garlic, and ½ teaspoon salt to a now empty large bowl; toss with hands to combine then set aside.
Slice cucumber in half lengthwise. Place cut-side down on a cutting board and with heel of hand, smash down until cucumber cracks. Tear into bite-sized pieces.
Cut tomatoes into ¾-inch chunks. Transfer to a colander and let drain.
Add remaining 2 tablespoons oil and balsamic to bowl with lemon juice, shallots and garlic.
Add cucumber, tomatoes, and herbs to bowl; toss to coat then add sumac and toss to combine. Season with salt and pepper to taste.
Right before serving, stir in half of the pita bites, then transfer to a bowl and top with remaining pita bits.
Alternatively, serve vegetable salad on a large platter and spread pita chips over top.