Preheat oven to 300ºF. Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut in wedges (makes about 3 cups); set aside.  Cut pita breads in halves; cut each half into 8 wedges. Place on a shallow baking pan; bake until crisp, turning occasionally, about 25 minutes. Remove from pan; cool.  In a large bowl place lettuce, cucumber, tuna, cheese, onion, reserved tomatoes and pita wedges. In a measuring cup combine salad dressing, parsley and mint. Pour over salad mixture; toss until combined. Serves 6