white wine vinegar (enough to fill a jar of onions)
a few pinches of cane sugar and salt
Preheat oven to 350 degrees.
Slice pitas into 1 inch pieces. Toss with 1 teaspoon olive oil, salt, pepper, and dried harissa spice. Bake in the oven until golden brown and toasted, about 10-15 minutes.
Place sliced tomatoes in a small bowl along with a drizzle of olive oil, sherry vinegar (about 1/2 tablespoon each), and a generous amount of salt and pepper. Let this sit at room temp for about 20 minutes, while you assemble the other ingredients.
Assemble the salad with arugula, diced cucumber, sliced radishes, pickled onions, feta cheeses, tomatoes, toasted pita, pine nuts and mint. Add more harissa to taste.
*Quick pickled onions: thinly slice onion and place in a small jar. Cover with white wine vinegar and a few pinches of cane sugar and salt. Chill for at least 1 hour or overnight. Store any extra in the fridge, they'll be good for at least a few weeks.
(I use the Whole Foods brand bottled Harissa spice).