Hearts of romaine (cos) lettuce, 2, coarsely chopped
English (hothouse) cucumber, 1, halved crosswise and thickly sliced
Tomatoes, 2, cut into wedges
Assorted brine-cured olives, 1cup (6oz/185g)
Feta cheese, ½lb (250g), crumbled
Green (spring) onions, 8, white and pale green parts, thinly sliced
Make the vinaigrette
In a large bowl, whisk together the lemon juice, garlic, and a generous amount of pepper. Gradually whisk in the ¼ cup oil until well blended.
Warm the pita
Preheat the oven to 300°F(150°C). Cut each pita into 4 wedges. Arrange on a baking sheet and brush both sides with the remaining 1 tablespoon oil. Sprinkle with the oregano and place in the oven to warm for about 10 minutes.
Assemble the salad
Add the lettuce, cucumber, and tomatoes to the vinaigrette and toss to coat evenly. Arrange on plates and top with the olives, cheese, and green onions. Place the warm pita wedges alongside the salads and serve.