Step 1Heat the oven to 425 degrees. In a large bowl, whisk together 1/2 cup olive oil, the lemon zest and juice, 1 teaspoon Aleppo pepper, the minced garlic, sumac and red wine vinegar. Add the tomatoes, cucumbers and onion, toss and set aside.
Step 2Place the torn pita pieces on a rimmed baking sheet and toss with the remaining 3 tablespoons oil, the remaining 1/2 teaspoon Aleppo pepper and salt. Bake until crisp and golden, about 15 minutes. Set aside to cool.
Step 3Add the greens, mint and parsley to the bowl, and toss in the cooled pitas. Serve immediately.