Greek Salad Pita Pockets
Serve this salad on it's own or stuffed in pita bread for a delicious lunch.
(Serves 4)

Ingredients:                           
4 fresh pita breads

Dressing:
2 teaspoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 garlic clove, minced or grated
1/2 teaspoon dried oregano
Salt and pepper

Salad:
1 head Romaine lettuce, chopped
1/4 seedless cucumber, chopped
1/2 small red onion, sliced (optional)
2 large ripe tomatoes, chopped or 1 cup cherry tomatoes, halved
1/3 cup black olives, rinsed
1 (6-oz) piece feta* cheese, crumbled
 

Directions:

1. In a small glass jar with screw top lid, pour all the dressing ingredients.  Shake until well mixed.
2. In a large mixing bowl, combine all the salad ingredients.  Pour the dressing over salad and toss well.
3. To serve:  Broil or toast pita breads until warm.  Cut into halves and fill each pocket with salad.