Greek Salad Pitas with Olive-Garlic Tapenade

INGREDIENTS

4 cups

Baby spinach, lightly packed leaves

1 1/2 cups

English cucumber

medium clove Garlic

1 tsp

Oregano, dried

1/2 cup

Radishes

1 1/4 cups

Roma tomatoes

1/2 cup

Kalamata olives, pitted

Black pepper, Freshly ground

3 tbsp

Olive oil, extra-virgin

4 1/2 tsp

Red wine vinegar

(6- to 7-inch) whole-wheat pitas, medium whole-wheat

3/4 cup

Feta