In a small bowl, combine Whole Milk (1/2 cup), Greek Yogurt (1/2 cup), and Lemon Juice (1 tablespoon). Let stand at room temperature for about an hour.
Add Ground Sumac (1 teaspoon), Ground Black Pepper (1/2 teaspoon), and Garlic (1 clove) to milk/yogurt mixture. Combine.
Add half of the Whole Wheat Pita Bread (1) to the yogurt mixture, and let sit for about 5 minutes.
In a large bowl, combine the Celery (1 stalk), Small Cucumber (2), Radish (5), Tomato (1), Fresh Mint Leaves (1/2 cup), Italian Flat-Leaf Parsley (1/2 cup), and Scallion (3).
Top salad with milk/yogurt mixture. Add Lemon Juice (2 tablespoon), Apple Cider Vinegar (2 tablespoon), Olive Oil (3 tablespoon) and mix. Let sit for 10 minutes.
In a pan, over medium-high heat toast the rest of the pita in Olive Oil (1 tablespoon). Once toasted, toss with Ground Sumac (1 teaspoon).
Serve in bowls, topped with the toasted pita.