1
Combine vinegar, sugar, salt, and water in a small saucepan and bring to a gentle simmer over medium heat. Place the onions in a heatproof bowl and carefully pour in the hot liquid, pressing down with a spoon to submerge. Cool to room temperature.
2
Heat the oil in a small skillet over medium heat and fry the pita strips until crispy, tossing occasionally. Spread onto a paper towel-lined plate.
3
Mix the crumbled feta and dill in a small bowl.
4
In a large mixing bowl, toss together the pickled onions, lettuce, cucumber, roasted tomatoes, chickpeas, and olives.
5
Blend all the dressing ingredients together, adjust seasoning to taste, and drizzle over the salad. Toss to combine.
6
Divide salad between 4 serving bowls and scatter dill feta and pita chips on top.