Mediterranean Vegetable Pitas

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons grated lemon zest
• 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper, optional
• 1 large tomato, chopped
• 1 cup chopped seeded cucumber
• 1/2 cup chopped red onion
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 cups torn romaine
• 8 whole wheat pita pocket halves
• 1/2 cup crumbled feta cheese

1. 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.
2. To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.

olive oil, balsamic vinegar, lemon zest, fresh oregano, garlic, pepper, cayenne pepper, tomato, cucumber, red onion, olives, torn romaine, pocket, feta cheese

Taken from www.tasteofhome.com/recipes/mediterranean-vegetable-pitas/ (may not work)