Recipe: Greek salsa with pita crisps

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons red wine vinegar
• 2 tablespoons chopped fresh oregano
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon salt
• 1 1/2 cups finely diced ripe plum tomato (about 3 tomatoes)
• 3/4 cup (about 1/2 cucumber) finely diced, peeled, and seeded cucumber
• 1/4 cup minced red onion
• 1 1/2 teaspoons minced fresh garlic
• 1 small yellow bell pepper, seeded and finely diced
• 1 cup (about 4 ounces) crumbled feta cheese
• 1/3 cup pitted kalamata olives, finely chopped
• 2 to 3 pickled hot cherry peppers, stemmed and minced
• 6 large pocket-style pita breads (about 12 ounces total)
• 3 tablespoons olive oil
• 3/4 teaspoon kosher salt