Ingredients
1/4 cup olive oil2 tablespoons balsamic vinegar2 teaspoons grated lemon zest2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano1/2 teaspoon garlic powder1/2 teaspoon pepper1/8 teaspoon cayenne pepper, optional1 large tomato, chopped1 cup chopped seeded cucumber1/2 cup chopped red onion1 can (2-1/4 ounces) sliced ripe olives, drained2 cups torn romaine8 whole wheat pita pocket halves1/2 cup crumbled feta cheese
Preparation
In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving.
To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.
