Pick Emir cucumbers when they are about 5" long and rinse. Slice into 1/2" slices (no need to peel them since the skins are so nicely thin). On a platter, concentrically layer cucumbers, tomatoes and red onion rings; top with olives and splash with a mixture of olive oil and vinegar (one part vinegar to three parts olive oil: add your own herbs to taste). Top with crumbled goat or feta cheese and garnish with fresh herb sprigs. Brush opened, fresh pita bread lightly with olive oil, slice it into quarters and grill quickly. Serve the salad with the pita bread triangles.