Ingredients:

3 cups lightly packed chopped romaine lettuce
1 cup grape tomatoes, halved
1 (8½-ounce) can quartered artichoke hearts, drained
1 cup canned cannellini (white kidney) beans, rinsed and drained
1 (7-ounce) jar roasted red bell peppers, drained and sliced
1 small onion, thinly sliced
12 pitted Kalamata olives, sliced
2 tablespoons lemon juice
1 tablespoon olive oil
½ teaspoon dried oregano
¼ teaspoon black pepper
4 (6-inch) whole wheat pita breads
½ cup crumbled fat-free feta cheese

Directions:

Preheat oven to 425°F.

Meanwhile, toss together lettuce, tomatoes, artichoke hearts, beans, roasted peppers, onion, olives, lemon juice, oil, oregano, and black pepper in large bowl.

Place pita breads on ungreased baking sheet. Top each with 1¼ cups of salad and sprinkle with 2 tablespoons of feta. Bake until cheese is softened and lettuce is slightly wilted, about 5 minutes.