In a bowl, whisk together the olive oil, raspberry white balsamic vinegar, honey, and dried mint. Season with salt and pepper.
Pour about 30 ml (2 tbsp) of the vinaigrette over the salmon and coat evenly. Let marinate while preparing the remaining ingredients.
Heat a generous drizzle of olive oil in a large skillet over medium heat. Add the pita pieces and cook, stirring frequently, until golden and crispy. Transfer to a plate and lightly season with salt.
Preheat the barbecue to 400°F (205°C). Place the salmon on a cedar plank that has been soaked in water. Grill for 8–12 minutes, or until the salmon flakes easily with a fork.
In a large serving bowl, combine the lettuce, arugula, cucumbers, raspberries, and feta. Add the salmon in large flakes, then top with the crispy pita pieces.
Drizzle with the remaining vinaigrette and serve immediately.
