Real Food Recipes - Antipasto Pitas

8 oz. crumbled feta cheese
2 med. tomatoes, diced
1 large cucumber, peeled and diced
1 small onion, thinly sliced
1/4 c. sliced kalamata olives (or black is fine also)
3 T. expeller-expressed, extra-virgin olive oil
3 T. freshly squeezed lemon juice
1 t. dried oregano
1 t. real sea salt or Redmond Real salt
1/2 t. freshly ground pepper
16 slices salami (no nitrites or nitrates)
8 lettuce leaves
4 whole wheat pita rounds, halved
1/2 c. alfalfa sprouts

Directions: In a large bowl combine feta cheese, tomato, cucumber, onion, and olives. For dressing, in a small bowl, combine oil, lemon juice, oregano, salt and pepper. Pour dressing over veggie mixture and toss. Place 1 lettuce leaf and 2 salami slices inside each pita bread pocket, fill with veggie mixture and top with alfalfa sprouts.