Instructions: Use tomatoes held at room temperature until fully ripe. Core and slice tomatoes, cutting each slice in half. Heat oven to 425 degrees F. Place pitas on 2 baking sheets. Arrange tomatoes on each pita, dividing evenly. Lightly sprinkle tomatoes with 1 tablespoon of the dressing and 1/4 teaspoon of the oregano. Bake until tomatoes are heated and pitas begin to crisp, about 10 minutes. Meanwhile, in a medium bowl, combine lettuce, cucumber, Feta, olives and green onion. Add remaining 2 tablespoons dressing and 1/4 teaspoon oregano; toss to mix. Spoon evenly over hot tomatoes.

Yield: 4 servings.

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