Step 1: Make the Crispy Pita
Preheat your oven to 400°F (200°C). Cut the pita bread rounds into small, bite-sized squares (about ¾-inch). In a medium bowl, toss the pita pieces with 2 tablespoons of olive oil, the garlic powder, dried oregano, salt, and pepper. Make sure each piece is lightly coated. Spread the pita pieces in a single layer on a baking sheet. Bake for 8-12 minutes, tossing halfway through, until they are golden brown and crispy. Remove from the oven and set aside to cool completely. They will crisp up further as they cool.

Step 2: Prepare the Vinaigrette
While the pita is baking, prepare the dressing. In a glass jar with a tight-fitting lid or in a small bowl, combine the ½ cup of extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper. Seal the jar and shake vigorously for 30 seconds, or whisk in the bowl until the dressing is well-emulsified and slightly thickened. Set aside to allow the flavors to meld.

Step 3: Chop the Salad Ingredients
This is the most time-consuming part, but it’s worth it. Wash and dry all your produce. Finely dice the cucumbers, bell pepper, and red onion into a uniform size (aim for about a ½-inch dice). Quarter the cherry tomatoes. Halve the pitted Kalamata olives. Cube the block of feta cheese. If using, chop the fresh parsley.

Step 4: A Crucial Tip – Salt the Cucumber
For an extra-crisp salad that won’t get watery, place the diced cucumbers in a colander in the sink. Sprinkle with a little salt and let them sit for 15-20 minutes while you chop the other vegetables. The salt will draw out excess water. Before adding to the salad, give them a quick rinse to remove excess salt and pat them dry with a paper towel.

Step 5: Assemble the Salad
In a large salad bowl, combine the diced cucumbers, bell pepper, tomatoes, red onion, and halved olives. Give the vinaigrette another vigorous shake and pour about two-thirds of it over the vegetables. Toss well to coat everything evenly.

Step 6: Finish and Serve
Gently fold in the cubed feta cheese and the optional chopped parsley. Just before serving, add the cooled, crispy pita pieces to the bowl. Give it one final, gentle toss. Serve immediately to enjoy the ultimate contrast between the crisp vegetables and the crunchy pita.