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3 tbsp olive oil
1 1/2 tbsp lemon juice
1 1/2 tsp chopped fresh or 1/2 tsp dried oregano
1 tsp sugar
1/2 tsp salt
2/3 cup chopped peeled cucumber
1/3 cup chopped green pepper
1/4 cup pitted, roughly chopped black olives
2 tbsp chopped red onion
2 large fully ripened fresh tomatoes
4 pitas (six-inch), warmed
1 container hummus
4 leaves Boston or iceberg lettuce, halved
3 oz feta cheese, crumbled (about 2/3 cup)

In a medium bowl, whisk the oil with lemon juice, oregano, sugar and salt.

Stir in cucumber, pepper, olives and onion. Cut each tomato into eight slices.

Cut each pita in half and gently open. Spread the inside of each pita with hummus. Top with a lettuce leaf, two tomato slices and about 1/4 cup of the cucumber salad; sprinkle with feta.

Nutritional information per serving:
454 calories
13 g protein
55 g carbohydrate
21 g fat

~ Recipe courtesy of Florida Tomatoes