In a medium mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, sumac, oregano, cumin, honey, and mustard. Season with kosher salt and freshly cracked pepper.

Preheat your oven to 375°F (190°C). Tear the pita pockets into bite-sized pieces, drizzle with olive oil, sprinkle with salt, pepper, and za'atar. Bake for about 6-8 minutes.

Tear the Little Gem lettuce into pieces, rinse thoroughly under cold water, dry, and refrigerate.

In a large bowl, combine chopped tomatoes, diced cucumber, sliced red onion, and radishes. Toss with a bit of prepared dressing and marinate for 15 minutes.

Combine the marinated vegetables with the lettuce, add crispy pita chips just before serving, and sprinkle with herbs.