Mediterranean Salad with Lemon-Herb Vinaigrette

Preheat the oven to 400 degrees F. Spread pita quarters on a baking sheet and brush with 1 tablespoon olive oil. Season with salt and bake for 8 minutes or until golden brown and crisp. Let cool. In a food processor, combine mint, parsley, basil, lemon juice, and sugar. Pulse until combined. With the motor running, slowly add 1/2 cup olive oil in a steady stream until smooth. Season with salt and pepper. Roughly crumble pita crisps. In a shallow serving dish, arrange sections of tomato, cucumber, feta, olives, and pita. Drizzle with vinaigrette and serve immediately.(Alternately, add tomatoes, cucumber, feta, olives, and pita to a large bowl, drizzle with vinaigrette, and toss gently to combine.)