• 2 cups thinly sliced cucumber
• 1 cup chopped bell peppers
• 1 cup halved grape tomatoes
• 1 cup thinly sliced red onion
• 1 cup chopped feta cheese
• ½ cup chopped Kalamata olives
• 2 cups Spring greens
• 2 tbsp. each fresh oregano and fresh basil
• 4 large pita breads, halved

For the Lemon Vinaigrette:

• ½ cup extra virgin olive oil
• 2 tbsp. lemon juice
• 1 tbsp. red wine vinegar
• 1 tbsp. each fresh basil and fresh oregano
• ¼ tsp. each kosher salt and black pepper

For the Cucumber Yogurt Spread:

• 1 tbsp. minced garlic cloves
• 1 cup grated, seeded and peeled cucumber
• 1 cup whole milk Greek yogurt
• ½ tsp. kosher salt
• 2 tbsp. extra virgin olive oil
• 1 tsp. red wine vinegar