Make pita croutons: heat oil for deep frying and fry pitas until crisp and golden. Drain on paper toweling and sprinkle with za'atar. Or, brush with olive oil, sprinkle with za'atar and bake in a hot oven until crispy. Set aside.
Spread labane and yogurt and spread on serving plates (like you would hummus).
Prepare the salad: combine the vegetables in a salad bowl, season with olive oil and lemon juice and arrange on top of the labane. Garnish with herbs.
To Serve: Thinly slice the fish and arrange on top of the salad. Season with salt, pepper, olive oil and lemon juice. Break pita into chunks and arrange on the salad. Sprinkle on sumac and za'atar and serve immediately.
Note: If you can't find labane, make your own or use thick goat milk yogurt instead.