1 head romaine lettuce, rinsed and torn into bite-size pieces
1 cup cherry tomatoes, halved
2/3 cup pitted, sliced black olives
6 whole-wheat pita breads
2/3 cups crumbled feta cheese
For the dressing:
3 tablespoons olive oil
3 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon black pepper

Directions
Preheat oven to 350 F. To prepare dressing, in a small bowl, whisk together oil, lemon juice, garlic, oregano, and pepper until well blended.

In a large bowl, combine lettuce, tomatoes, and olives. Pour dressing over salad; toss to coat.

Place pita breads on a baking sheet. Heat pita breads until warmed through, about 5 minutes.

Slice 1/4 inch off top of each pita bread; ease bread apart to open. Spoon salad evenly into each pocket. Spoon some feta cheese into each pocket. Serve immediately.

Serves 6