Step 1

Preheat oven to 350°. Mix 4 tsp. za’atar into ⅓ cup oil in a small bowl. Spread out pita on a parchment-lined baking sheet, drizzle with za’atar oil, and toss until evenly coated. Bake, tossing once, until golden and crisp, 12–15 minutes. Let cool.

Step 2

Whisk lemon juice, honey, remaining 3 Tbsp. oil, and remaining 1 tsp. za’atar in a large bowl. Add romaine, onion, cucumbers, tomatoes, cilantro, parsley, dill, mint, and pita chips to vinaigrette and toss to coat; season with salt.

Step 3

Transfer to a platter. Top with queso fresco and sprinkle with sumac if using.

Step 4

Do Ahead: Pita chips can be made 3 days ahead; store airtight at room temperature. Vinaigrette can be made 6 hours ahead; cover and chill.