Toast the pitas until they are crisp. Cut or tear them in 1-inch pieces.
Combine the vinegar, olive oil, salt and pepper in a large bowl. Add the pita, tomato, cucumber, basil, mint, onion, capers and feta; toss thoroughly. Allow the salad to sit at room temperature at least 20 minutes before serving.
Recipe Notes
209 calories, 7 g protein, 26 g carbohydrates, 5 g fiber, 10 g fat, 3 g saturated fat, 687 mg sodium