For the salad:
1 pound vine-ripened tomatoes, preferably a meaty plum variety such as Roma or San Marzano, 1/2-inch diced (about 3 cups)
10 ounces cucumber (I like Japanese Long), 1/2-inch diced (about 2 cups)
1½ cups thinly sliced scallions, white and green parts (about 10)
1 15-ounce can organic garbanzo beans (chickpeas), drained and rinsed
1/3 cup lightly packed chopped fresh parsley
1/3 cup lightly packed chopped fresh mint leaves
1/3 cup lightly packed chopped fresh basil leaves

For the dressing (may be doubled if desired):
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
2 teaspoons minced fresh garlic
Salt and freshly ground black pepper

6 ounces feta cheese, 1/2-inch diced (about 1 slightly mounded cup)
Toasted pita bread or pita chips