Pita:

• 2 to 3 pieces of soft pita bread, cut into six to eight triangles
• 2 tablespoons oil
• 1/2 teaspoon Greek seasoning, home-made or purchased
• 1/2 teaspoon salt, or to taste

Heat oven to 425 degrees. Spread the pita on a rimmed baking sheet and toss with olive oil, Greek seasoning, and salt. Bake until golden brown and crispy, turning triangles over partway through, about 10 to 12 minutes total. Cool on a wire rack.

Panzanella:

• 2 pounds ripe tomatoes, any type or mix, cut in bite-sized pieces, drained for 15 minutes if very juicy
• 1 cucumber, seeded & cut in bite-sized pieces
• 1/2 medium red onion, thinly sliced
• 3 tablespoons red wine vinegar (or more, to taste)
• 2 cloves garlic, smashed and minced
• 1 tablespoon Greek seasoning
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• black pepper to taste
• 4 tablespoons olive oil
• 1/2 cup Feta cheese, crumbled (more if you wish)
• 1/4 cup parsley, roughly chopped

In a large bowl, combine vinegar, garlic, Greek seasoning, mustard, salt and black pepper to taste. While whisking constantly, slowly drizzle in the olive oil until the mixture is thickened. Add tomatoes, cucumbers, red onion and toss.

Let sit for at least 30 minutes and up to 4 hours before serving. Toss with parsley and Feta cheese, taste and add more vinegar and salt if needed. Serve with the toasted Pita.