Cut the pitas in half and place them on a baking sheet. Bake, turning once, until golden brown and toasted, 10–15 minutes. Let cool.
Break or cut the toasted pitas into bite-size (1-inch) pieces. Add them to a medium bowl and drizzle 2 tablespoons of olive oil over the bread. Toss to coat. Sprinkle with kosher salt and toss again to distribute. Set aside.
To a large bowl, add the lettuce, cucumber, bell pepper, tomatoes, onion, parsley, and olives. Toss.
Make the vinaigrette. To a small bowl, add the ⅓ cup olive oil, vinegar, garlic, oregano, salt, and pepper. Whisk until blended.
Add the pita bread pieces and the feta to the salad. Drizzle the vinaigrette over the top. Toss gently to combine. Serve immediately.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!