Greek Antipasto Pita

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar or cider vinegar
• 2 garlic cloves, minced or pressed
• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill or oregano)
• 1 celery stalk
• 1 large tomato
• 1/2 red bell pepper
• 1 cucumber
• 1/4 red onion
• 8 pitted kalamata olives
• Salt and pepper
• 4 pita breads

1. In a bowl, whisk together the oil, vinegar, garlic, and dill.
2. As you prepare the vegetables, add them to the bowl: dice the celery, tomato, and bell pepper, seed and dice the cucumber, mince the red onion, chop the olives.
3. Toss well.
4. Add salt and pepper to taste.
5. The filling tastes best if it sits at room temperature for at least 10 minutes.
6. It will keep in the refrigerator for a couple of days.
7. Cut the pitas in half and toast them lightly.
8. To serve, stuff each pita half with filling.
9. Add about 3 ounces of seasoned seitan, chopped.
10. Look for seasoned seitan in the refrigerator section near the tofu in natural foods stores and many supermarkets.
11. Top with crumbled feta, diced fresh mozzarella, or shredded provolone cheese.

olive oil, red wine vinegar, garlic, dill, celery, tomato, red bell pepper, cucumber, red onion, olives, salt, pita breads

Taken from www.epicurious.com/recipes/food/views/greek-antipasto-pita-377142 (may not work)