2 small pita breads (cut into 1-inch squares)
3 Tbsp white wine vinegar
1/4 cup extra-virgin olive oil
Salt, to taste
3 stalks celery, cut into 1/2-inch dice
1 cucumber, peeled, seeded, and cut into 1/2-inch dice
1 bunch fresh mint, trimmed and thinly sliced
1/2 bunch watercress, trimmed
6 oz. light feta cheese, crumbled
Pepper, to taste