Salad time, Pita Bread Salad with Mint, Cucumber and Feta

Now that the warm weather has finally arrived it is time to indulge in wonderful salads.
Sherry is very adventurous in trying new recipes........
This is the tasty salad she made last Saturday .
It has a lovely fresh Mediterranean flavour.
Sherry used a recipe from Martha Stewart .

Pita Bread Salad:
Serves 4
2 regular pita breads, cut into 1-inch squares
3 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt
3 stalks celery, cut into 1/2-inch dice
1 cucumber, peeled, seeded, and cut into 1/2-inch dice
1 bunch fresh mint, trimmed and leaves thinly sliced
1/2 bunch watercress, trimmed
6 ounces feta cheese, crumbled (about 1 1/2 cups)
Freshly ground pepper
Directions
Preheat oven to 350 degrees. Spread pita squares in a single layer on a rimmed baking sheet, and bake until they are nicely crisp, about 20 minutes. Remove from oven. In a small bowl, whisk together vinegar and olive oil, and season with salt.
In a medium salad bowl, combine toasted pita bread, celery, and cucumber; add vinegar mixture, and toss well to combine. Just before serving, add mint and watercress; gently toss again. Sprinkle feta cheese over the top, and season with pepper.