Greek Salad Pitas

Yield:	1 Servings
Categories:	Salads

		Mediterranean Lemon Vinaigrette:
12	ts	Finely chopped garlic
14	ts	Dijon-style mustard Salt and pepper, to taste
2 1/2	tb	Fresh lemon Juice
		Extra-virgin olive oil Olive puree:
1/4	c	Pitted black Greek olives
1		Mall clove of garlic, peeled
1 1/2	ts	Extra-virgin olive oil
1 1/2	ts	Fresh lemon Juice 1
1/2	ts	Dried oregano
2	ts	Chopped parsley
8		Romaine lettuce leaves, washed and torn into
1		-inch pieces
1/2		Seedless cucumber, peeled and cut into 1/4-inch cubes
4		Plum tomatoes, cut into
1/4		-inch dice
1		Red bell pepper, cut into
1/4		-inch dice
2		Scallions, thinly sliced
1/4	lb	Feta cheese, crumbled
1/4	c	Chopped flat-leaf parsley
2	tb	Chopped fresh mint
8		Pita breads (6-inch size)