Pita pockets with salad

4 pieces of pita bread (preferably whole wheat)
1 cup diced zucchini raw
1 large cucumber, peeled seeded and cut into cubes
1 small red onion diced
1 small can black olives, kalamata if available
4 lettuce leaves, chopped (any lettuce of your choice)
1 small red bell pepper cut coarsely
1 small green bell pepper dice coarsely
1 cup crumbled feta cheese

Dressing:

2 1/2 T. extra virgin olive oil (Greek or Italian)
1 T. fresh lemon juice (Meyer lemon is nice)
1 t, red wine vinegar
1/2 t. dried oregano or 1 T. fresh chopped oregano
Salt and freshly ground pepper

Cut the pita in half, pack in paper towels and microwave for 40 seconds, open the pockets, set aside. Mix the vinegar, oil, lemon juice, oregano and salt and pepper in a small bowl, blend well. Mix all the vegetables and cheese, pour the dressing over, blend well. Put enough in the open pita pocket until full, serve two pockets per person.

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