INGREDIENTS
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6 pitas
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4 oz. Greek feta, crumbled
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1/2 c. Greek yogurt
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1/4 c. extra-virgin olive oil, divided
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Juice of 1 lemon, divided
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2 cucumbers, chopped
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1/2 c. chopped kalamata olives
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1 pint cherry tomatoes, halved
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1/4 c. chopped dill