Flatbread Panzanella with Watermelon, Feta, and Mint
Preheat broiler. Arrange pita bread pieces, cut sides up, on a baking sheet. Broil 4 inches from the heat for 1 to 2 minutes or until toasted and crisp. Cool on the baking sheet. Break into bite-size pieces.
In a very large bowl gently toss together lettuce, watermelon, tomatoes, red onion, parsley, and mint. In a small bowl whisk together lemon juice, oil, and salt. Add lemon juice mixture to lettuce mixture; toss to coat. Add pita pieces; toss to combine. Sprinkle with cheese. Serve immediately.