Greek Antipasto Pita

Here's another yummy recipe from my Simple Suppers cookbook. I like this one because it's made with all fresh stuff. And wow is it good!

2 T olive oil
1 T red wine vinegar or cider vinegar
2 garlic cloves, minced or pressed
1 T chopped fresh dill (or 1 t dried dill or oregano)
1 celery stalk
1 large tomato
1/2 red bell pepper
1 cucumber
1/4 red onion
8 pitted kalamata olives
salt and pepper
4 pita breads

In a bowl, whisk together the oil, vinegar, garlic and dill. As you prepare the vegetables add them to the bowl: dice the celery, tomato, bell pepper, and cucumber, mince the red onion, chop the olives. Toss well. Add salt and pepper to taste. The filling tastes best if it sits at room temperature for at least 10 minutes. It will keep in the refrigerator for a couple of days.
Cut the pitas in half and toast them lightly. To serve, stuff each pita half with filling.

*I usually leave out the celery, and sometimes I substitute roasted red pepper for the bell pepper. I also sprinkle feta cheese on top right before serving (remember feta can be salty so if you serve it with feta, watch the salt in the recipe).