In a small saucepan, combine balsamic vinegar, honey and sugar. Heat over low heat. Stir occasionally for 10 minutes or until mixture reduces and start get sticky. Remove from heat and set aside.
Combine balsamic mixture, lemon juice, lemon zest, crushed garlic cloves, sea salt and black pepper, whisking well.
In a large, non-metallic mixing bowl, combine all chopped vegetables including cucumber, plum tomatoes, radishes, red onion and parsley. Toss with prepared dressing.
Cover and refrigerate for a minimum of 1 hour, but up to 24 hours.
Gently tear pita pieces into bite-sized sections. Toss with extra virgin olive oil.
Carefully tilt mixing bowl with vegetables or place in a fine mesh colander to discard remaining marinade. Add torn pita bread.