Greek Salad Pita Pockets

From the garden

• 1 large cucumber, quartered lengthwise and sliced
• 2 medium ripe tomatoes, cut into chunks
• ¼ medium red onion, very thinly sliced — soak in cold water 5 minutes to mellow the bite
• 2 tbsp mint or parsley, torn (optional)

From the pantry

• 4 oz crumbled feta
• ½ cup kalamata olives, pitted and halved
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 4 pita breads (pocket-style) — any flatbread you can split or fold works
• salt — to taste — the feta and olives bring plenty
• black pepper

1. Whisk the olive oil, vinegar, and oregano in the bottom of a large bowl with a pinch of salt and plenty of black pepper.
2. Add the cucumber, tomatoes, drained onion, and olives and toss to coat. Let the salad sit 10 minutes so the vegetables release a little juice into the dressing.
3. Fold in the feta and the herbs if using — gently, so the crumbles stay whole. Taste before adding more salt.
4. Warm the pitas briefly (a dry skillet or 20 seconds in the microwave makes them pliable), cut in half, and open the pockets.
5. Spoon the salad into the pockets with a slotted spoon, leaving the juices behind, and eat right away — pour the leftover dressing over any remaining salad.