In a bowl combine the vegetable oil, red wine vinegar, seasoned salt, Accent, and oregano. Whisk until emulsified. Squeeze the chopped tomatoes in your hands to extract some juice/pulp. Add the tomato juice/pulp to the salad dressing along with the green onions and parsley. Whisk to combine.

Place the shredded lettuce in a serving bowl and top with the chopped tomatoes.

Just before serving, separate the two layers of the pita bread and tear into small pieces. Spread out the pita bread on a baking tray and brown slightly in the oven until crisp.

Drizzle the salad with dressing, add some croutons, and serve immediately.