To make sauce, whisk yogurt and garlic together and season with salt.
Heat about 1 inch of oil in a small saucepan with deep sides until shimmering hot (350º - 375ºF if you want to bust out a thermometer). Lay pita bread flat, then roll it up jelly-roll style, then slice thinly crosswise. Fry in hot oil until crispy and golden, about 30 seconds. Use a slotted spoon to transfer to a paper-towel-lined plate. Season immediately with salt.
Arrange remaining salad ingredients on two plates and squeeze some lemon juice over. Top with pita croutons and drizzle with yogurt sauce.