With a mix of Israeli bread salad and Georgia-style trimmings, this dish is a true meshing of cultures.
First, crank the oven to 400°.
First, let's make the dressing: mix together all of the dressing ingredients in a medium bowl, and stir with a whisk. Gradually drizzle in oil as you stir constantly with that whisk.
Now for the pitas: arrange torn pita in a single layer on a baking sheet (set 1/2 cup toasted pita aside.). Bake at 400° for 7 minutes, stopping to stir after 4 minutes. Let it cool completely.
Let's put it all together! Combine the tomato and remaining ingredients in a large bowl. Add remaining toasted pita and dressing to the bowl and toss well to coat. Top evenly with reserved 1/2 cup toasted pita. Serve immediately.