Step 1

Preheat oven to 350 degrees.

Step 2

To make the pita toasts, cut each pita bread pocket in half, then cut each half into 5 or 6 triangles. Repeat for the second pita pocket.

Step 3

Line a sheet pan with parchment paper.

Step 4

Tear each pita triangle in half where the bread connects.

Step 5

Spread out the triangles on the sheet pan with the inside of the pita face up.

Step 6

In a small bowl, combine the olive oil, salt, and ground sumac.

Step 7

Use a pastry brush to brush each triangle with a little bit of the oil mixture.

Step 8

Put sheet pan into the oven and bake for 10-12 minutes, or until the pita toasts are lightly browned and crisp. Set aside to cool.

Step 9

To start the salad, slice each cherry tomato in half.

Step 10

Cut cucumbers lengthwise into quarters, then slice into 1/2-inch chunks.

Step 11

Peel onion, and chop finely.

Step 12

Slice olives in half.

Step 13

To make the dressing, whisk together red wine vinegar, olive oil, salt, and pepper.

Step 14

Put the tomatoes, cucumbers, onions, and olives into a large bowl, then add half of the dressing.

Step 15

Stir together, and add more dressing as needed.

Step 16

Crumble feta cheese over the salad and stir again.

Step 17

Serve with pita toasts.