The combination of ingredients in this recipe is unique, and the salad contains no added oil. It's moistened with balsamic vinegar, which soaks into the bread and coats the vegetables. You can eat the salad by itself, tossed on salad greens, served on crackers or crostini or packed into pita pockets.  For variety, add Creamy Garlic Dressing or nonfat ranch-style dressing to the pitas. 

4 cups cubed whole-grain French bread

small red onion, quartered and very thinly sliced

1 cups small broccoli florets

1 cup small cauliflower florets

red pepper, thinly sliced

yellow or green pepper, thinly sliced

1 cucumber, peeled and cubed

5 cherry tomatoes, halved, or 1 large tomato, cubed

4 ounces mushrooms, thinly sliced

4 ounces feta cheese, crumbled

6 tablespoons balsamic vinegar

cup minced fresh basil or 2 tablespoons dried

cup minced fresh oregano or 2 tablespoons dried

-3/4 teaspoon salt

Freshly ground black pepper

6 whole-wheat pita breads

  In a very large bowl, mix the bread cubes, onions, broccoli, cauliflower, red peppers, yellow, or green peppers, cucumbers, tomatoes, mushrooms, feta, vinegar, basil, oregano, salt, and black pepper to taste. Toss well. Let the salad marinate for more flavor. Cut the pitas in half and stuff the salad inside each pocket. Serve with garlic or ranch dressing, if desired.  Preparation time: 15 minutes.