Preheat the oven to 400°.

Spread pita quarters on a baking sheet and brush with 1 tablespoon olive oil.

Season with salt and bake for 8 or until golden brown and crisp.

Let cool.

In a food processor, combine mint, parsley, basil, lemon juice, and sugar, then pulse until combined.

With the motor running, slowly add 1/2 cup olive oil in a steady stream until smooth, then 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.