Greek Salad-Stuffed Pitas

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Oxmoor House


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2 cups chopped plum tomato (about 5)

1 cup chopped peeled cucumber (about 1 small)

1/4 cup chopped pitted kalamata olives

2 tablespoons chopped fresh dill

1 tablespoon fresh lemon juice

2 teaspoons extra-virgin olive oil

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

4 (6-inch) onion pitas, cut in half

8 small curly leaf lettuce leaves

1/2 cup (2 ounces) crumbled feta cheese

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