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1
Special equipment: three 8-inch skewers
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2
Prepare a grill or large grill pan for high heat.
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3
Whisk the lemon zest and juice, vinegar, honey, oregano and a pinch each of salt and pepper in a large bowl.
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4
Whisk in 1/2 cup of the oil in a slow, steady stream until emulsified.
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5
Peel the cucumbers , leaving alternating strips of green peel.
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6
Trim the ends, halve the cucumbers lengthwise and slice them crosswise into 1/2-inch-thick slices.
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7
Add them to the bowl with the dressing.
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8
Add the chickpeas.
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9
Brush the pitas on both sides with 2 tablespoons of the oil, and sprinkle liberally with salt and pepper.
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10
Thread 6 or 7 tomatoes on each skewer.
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11
(If using wooden skewers, leave just 1/2 inch sticking out on each end so you do not have to soak them.)
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12
Brush the remaining 2 tablespoons oil on the tomatoes and the onions, and sprinkle liberally with salt and pepper.
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13
Place the pitas, skewered tomatoes and onions on the grill.
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14
Grill the pitas, flipping and rotating frequently, until charred in spots on both sides and crispy, 4 to 5 minutes.
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15
Grill the onions, turning as needed, until charred and tender, 6 to 8 minutes.
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16
Grill the tomatoes, turning occasionally, until lightly charred in spots and starting to burst, 6 to 8 minutes.
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17
Transfer the pitas and vegetables to a large cutting board when done cooking.
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18
When cool enough to handle, cut the pitas into 1-inch pieces and roughly chop the onions into bite-size pieces.
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19
Add them to the bowl with the cucumbers, chickpeas and dressing.
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20
Add the tomatoes, feta, kalamata olives and dill.
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Gently toss to combine.
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22
Season with salt and pepper if needed.
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23
(Be careful with seasoning at this point, because the feta and olives are very salty.)
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24
Let the salad sit at room temperature for at least 15 minutes before serving, drizzled with olive oil.
