• 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice (or red wine vinegar)
  • 2 tablespoons chopped pitted kalamata olives or 2 tablespoons other brine-cured black olives
  • 1 teaspoon dried oregano
  • 3 cups loosely packed thinly sliced romaine lettuce
  • 2 cups diced seeded tomatoes
  • 1 cucumber , peeled, halved, seeded, cut into 1/4-inch cubes
  • 1 cup crumbled feta cheese (about 4 ounces)
  • 3 -6 inche pita breads , top 1 1/2 inches trimmed (Pita Bread -- Using the Master Recipe #309834)
  • 1 In a large bowl whisk the first 4 ingredients until well blended.
  • 2 Add next 4 ingredients and toss to combine.
  • 3 Season salad with salt and pepper.
  • 4 Carefully open pita breads at cut end.
  • 5 Fill each with salad.
  • 6 Serve immediately.