1/4 cup extra-virgin olive oil |
1 tablespoon fresh lemon juice |
2 tablespoons chopped pitted kalamata olives or other brine-cured black olives |
1 teaspoon dried oregano |
3 cups (loosely packed) thinly sliced romaine lettuce |
2 cups diced seeded tomatoes |
1 cucumber, peeled, halved, seeded, cut into 1/4-inch cubes |
1 cup crumbled feta cheese (about 4 ounces) |
6 6-inch pita breads, top 1 1/2 inches trimmed |
