Place the sliced red onion in a bowl and pour over the lemon juice. Allow to ‘pickle’ for 10 minutes to tone down the astringent flavour of the onions.
Mix the cucumber, cherry tomatoes, Kalamata olives and pistachio nuts together in a large bowl and season with salt and pepper. Add the onion and lemon juice and mix through the salad.
Lightly toast the pita pockets on the BBQ or under the grill.
Arrange the salad and toasted pita pockets on a platter or 4 plates. Lift the vegan feta out of the brine (or chop the tofu) and spoon it over the salad.
Sprinkle over the lemon zest, drizzle over some olive oil and garnish with the fresh mint.