If using Baked Pita Chips, prepare and bake the chips. Set aside.

In a medium bowl, combine shredded greens, tomato, Parmesan cheese, cucumber, red onion, basil, capers, and garlic. Sprinkle with vinegar, oil, salt, and pepper; toss gently to coat. Let stand for 15 to 30 minutes to allow flavors to blend.

To serve, top pita chips with greens mixture. Arrange on a serving platter. Makes about 30 servings.

Baked Pita Chips: Preheat oven to 350 degrees F. Cut three large pita bread rounds in half horizontally. Lightly coat cut sides of pita bread with nonstick cooking spray. Sprinkle each half with 1/2 to 3/4 teaspoon onion powder, garlic powder, or ground black pepper. Cut each half into six wedges. Spread half of the wedges in a 15x10x1-inch baking pan. Bake for 10 to 12 minutes or until crisp. Repeat with remaining wedges.

Make-Ahead Tip: Prepare and bake Baked Pita Chips as directed; transfer to wire racks to cool. Place chips in an airtight container. Store at room temperature for up to 1 week or freeze for up to 3 months. Thaw chips, covered, at room temperature.