Tomato Mozzarella Pita Pockets

Ingredients

• 4 Count whole wheat pitas - 4 (count)
• 8 Ounce mozzarella cheese, diced - 8 (ounces), diced
• 2 Cup cherry tomatoes, halved - 2 (cups), halved
• 4 Cup romaine lettuce, chopped - 4 (cups), chopped
• 1.5 Cup cucumber, diced - 1 1/2 (cups), diced
• 2 Tablespoon olive oil - 2 (tablespoons)
• 1 Tablespoon lemon juice - 1 (tablespoon)
• 1 Teaspoon dried oregano - 1 (teaspoon)
• 0.5 Teaspoon fine sea salt - 1/2 (teaspoon)
• 0.25 Teaspoon black pepper - 1/4 (teaspoon)

Instructions

1. Prep the produce and cheese

   1. *Rinse and dry the produce*, then *halve the cherry tomatoes*, *chop the romaine*, and *dice the cucumber and mozzarella*.

2. Mix the dressing

   2. In a small bowl, *stir together the olive oil, lemon juice, dried oregano, salt, and black pepper* until the dressing is *evenly mixed*.

3. Toss the filling

   3. In a large bowl, *combine the mozzarella, cherry tomatoes, cucumber, and romaine*, then *toss gently* with the dressing.

4. Prepare the pitas

   4. *Cut each pita in half* and carefully *open each half into a pocket*.

5. Fill and serve

   5. *Fill the pita pockets* with the tomato mozzarella mixture and *serve immediately* for the best texture.