Preheat the oven to 180°C. Cut 200 grams of pita bread into bite-sized pieces and spread them on a baking sheet. Drizzle with 2 tablespoons of olive oil and bake for 10-12 minutes, or until the pita bread is crispy and golden brown. Set aside to cool.
In a large mixing bowl, combine 250 grams of chopped tomatoes, 1 sliced cucumber, 1 sliced red onion, 1 chopped green bell pepper, and a handful of chopped fresh basil leaves.
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 minced garlic clove, salt, and pepper to taste. This will be your dressing.
Pour the dressing over the vegetables in the mixing bowl and toss well to combine.
Add the cooled, crispy pita bread pieces to the salad and toss gently to mix.
Let the salad sit for 10-15 minutes to allow the flavors to meld before serving.