Greek Salad Pitas

• 1 cup diced feta cheese
• 14 cucumber, peeled and diced
• 8 cherry tomatoes, quartered
• 12 green bell pepper, seeded and thinly sliced
• 14 onion, thinly sliced
• 8 black olives, pitted and halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 4 large pita breads
• 14 cup plain yogurt
• 1 teaspoon dried mint
• salt and pepper

1. Place the cheese, cucumber, tomatoes, pepper, onion, and olives in a bowl.
2. Stir in the olive oil and oregano, then season well and set the bowl aside.
3. Place the pita breads in a toaster or under a preheated broiler for about 2 minutes, until puffed up.
4. Meanwhile to make the dressing, mix the yogurt with the mint, season well and set aside.
5. Holding the hot pitas in a kitchen towel, slice each one from top to bottom down one of the longer sides and open out to form a pocket.
6. Divide the prepared salad among the pita bread pockets and drizzle with a spoonful of the yogurt dressing.
7. Serve.
8. Use the remaining dressing separately.

feta cheese, cucumber, tomatoes, green bell pepper, onion, black olives, olive oil, oregano, pita breads, yogurt, mint, salt

Taken from www.food.com/recipe/greek-salad-pitas-78514 (may not work)