This is a really interesting insight of how to do a fabulous salad...
Can I ask a couple questions?
I'm totally with GB on the English Cuke, the more the better, use the whole thing, just wash and slice away but please do it in spears, or in "big" chunks, with the skin on...
Likewise, don't hold yourselves back on the tomato, either, and feel free to add more, for my sake! I can't really express this well, but perhaps "wedged and halved" would be better than saying "chopped"?
I'd really, really like to see a good deal of "ringed" red onion in there, as opposed the scallions, unless you are accessing scallions down in the States that we just don't get up here (or its perhaps a "language" difference?)
Now, this is once more "me being me", but I want to have those black olives put in "whole", pits and all, as opposed "pitted and sliced"...something about the taste experience of biting into a really good, ripe, black olive, that is "lost" when you slice it...
Honestly, if it lacks Feta Cheese, it loses appeal to me...and I'm a "branded heretic", I know, but without a few wedges of radiccio, and other compact, yet juicy lettuces, its just not the same...
The toasted pita bits are a superb concept! (Fresh, toasted and cut or "torn", I hope!...nearing the "burnt" level of toasting?) What a great "balance" this gives!
Je ne sais quois on the chickpeas...but I'd be willing to try that!
What with me adding lettuce, from my own stubborness, we'd have to up the EVOO quantity, ensuring the tomato chunks all caught a good dose of it!...could we toss some oregano or margoram, perhaps a little tiny bit of fresh dill and/or parsley in as well?
Not sure that this would require basalmic vinagrette, but if you did, it wouldn't take much!
This is a really good recipe to mark down, as aside from people like myself who just "have to" tweak everything, it "explains" the basic methods and ingredients, and we can all do our "regional" things to get what we all wish for...