2 to 4 pita breads
1 head romaine lettuce
1/2 red onion
1 cup mint leaves (optional)
1/2 cup cilantro leaves (optional)
1/2 to 1 cup flat-leaf parsley leaves (optional)
3 to 4 Tbsp. Lemon Garlic Vinaigrette or similar salad dressing
1/2 cup crumbled feta cheese (optional)
12 to 24 Kalamata or similar black olives (optional)
Tahini (sesame paste) for drizzling (optional)
Garlic Yogurt Dressing for drizzling (optional)
Tear or chop lettuce into bite-size pieces, wash and dry lettuce, put leaves in a very large bowl.
Thinly slice red onion and add to lettuce.
Chop tomatoes and add to lettuce.
Peel cucumber, if you like. Cut in half lengthwise. Spoon out seeds, if you like, cut into thin half-moons, and add to lettuce.
Cut mint into ribbons, chop cilantro and parsley, and add to lettuce.
Add pita pieces to lettuce. Drizzle salad mixture with Lemon Garlic Vinaigrette and toss thoroughly.
Divide salad between serving plates to arrange on a large platter. Top with crumbled feta cheese and olives, if you like. Drizzle with tahini and/or Garlic Yogurt Dressing, if you like. Sprinkle with reserved toasted, ground cumin seeds, if you like.