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Prepare the grill over medium heat. Brush the peppers, zucchini and pita bread with oil, on both sides. Sprinkle salt and pepper. We roast the vegetables, turning them occasionally until they are tender and lightly roasted, approximately during 6 minutes.
Transfer the vegetables to a tray lined with aluminum foil.
Put the pita on the grill until it is crispy and lightly toasted, turning as necessary, for about 3 minutes.
Transfer the pita bread to the baking tray along with the vegetables and let cool.
Cut pita bread into small pieces of approximately 2 and 1/2 centimeters.
Cut the pimentos longitudinally and then in small squares (1 cm). Cut the zucchini in half and then crosswise into pieces of a centimeter and place in a large bowl; add the cucumber, the cherry tomatoes, the chives, the olives, the mint and the cilantro. Mix everything and add the pieces of pita bread.
Mix the 1/2 cup of olive oil, lemon juice and cumin, in a small bowl and season with salt and pepper. We bathe our salad with this adherezo, add the feta cheese. Mix gently with the salad.
We transferred the salad to a large bowl and served.
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