Greek Salad Pita Pockets
Per 1 pita pocket
1 pita pocket
2 romaine lettuce leaves
8 cucumber slices
1⁄4 cup crumbled feta cheese
6 whole olives, chopped
2 tablespoons extra-virgin olive oil
Salt and freshly cracked black pepper, to taste
Cut the pita pocket in half. Cut the tomato into thin wedges. Shred the romaine lettuce leaves.
In a medium-sized bowl, toss the lettuce and tomato with the cucumber.
Add the feta cheese, chopped olives, and olive oil, and toss again. Sprinkle with the salt and freshly cracked black pepper.
Fill each pita half with half of the salad, and serve.