Heat olive oil in a saucepan.

Remove from heat and add finely chopped garlic.

Let the garlic steep in the oil for several hours to infuse flavor.

Preheat oven to 350°F (175°C).

Split pita bread in half to create thinner rounds.

Brush one side of each pita half with the garlic-infused oil.

Sprinkle the oiled pita bread with salt.

Cut each pita half into eighths to form small pita chips.

Spread the pita chips (oil side up) on a baking sheet.

Bake in the preheated oven until the pita chips are golden and crispy.

Remove from oven and reserve the roasted pita chips.

In a bowl, combine garlic paste, white wine vinegar, lemon juice, salt, and ground black pepper.

Whisk in pure olive oil and extra virgin olive oil to create the vinaigrette.

In a large bowl, combine diced tomatoes, peeled and diced cucumbers, chopped romaine lettuce, torn mint, roughly chopped flat leaf parsley, and thinly sliced red onion.

Toss the vegetables with half of the prepared vinaigrette.

Season the salad with additional salt and pepper to taste.

Add the roasted pita chips to the vegetable mixture.

Pour more vinaigrette over the salad and pita chips.

Toss everything together, adding more vinaigrette if the salad appears dry.