Preparation

• Preheat oven to 350 degrees.
• To make the pita toasts, cut each pita bread pocket in half, then cut each half into 5 or 6 triangles.
• Line a sheet pan with parchment paper.
• Tear each pita triangle in half where the bread connects.
• Spread out the triangles on the sheet pan with the inside of the pita face up.
• In a small bowl, combine the olive oil, salt, and ground sumac.
• Use a pastry brush to brush each triangle with a little bit of the oil mixture.
• 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.
• To start the salad, slice each cherry tomato in half.
• Cut cucumbers lengthwise into quarters, then slice into ½-inch chunks.
• Peel onion, and chop finely.
• Slice olives in half.
• To make the dressing, whisk together red wine vinegar, olive oil, salt, and pepper.
• Put the tomatoes, cucumbers, onions, and olives into a large bowl, then add half of the dressing.
• Stir together, and add more dressing as needed.
• Crumble feta cheese over the salad and stir again.
• Serve with pita toasts.