Sumac Vinaigrette:
In a small bowl, whisk together the lemon juice, sumac, salt, and black pepper. Slowly stream in olive oil. Taste and adjust the seasoning with the sumac, and salt, if desired. Refrigerate until ready to use.
Tomato Salad:
Heat olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a paper towel lined plate. Season with salt, and sumac. Set aside until ready to serve.
Arrange the tomatoes, parsley, cucumbers and onions on a platter. Drizzle with vinaigrette, to taste. Top with olives, pita chips, pomegranate seed, and cheese, if desired. Serve immediately. Enjoy!