Mediterranean Spiced Pita Pockets

In a mixing bowl, combine the chopped romaine, diced tomatoes and cucumber, sliced red onion, and bell pepper. Add the crumbled feta and halved olives, then drizzle with olive oil and fresh lemon juice. Season with sea salt and freshly cracked black pepper, tossing everything together until the vegetables glisten with the bright dressing.

Warm the pita breads briefly in a dry skillet or toaster until they're soft and pliable. Carefully slice each pita about halfway around to create a pocket, then spread 2 tablespoons of hummus inside each one, coating the walls generously. (The hummus acts as both flavor and a barrier to keep the pita from getting soggy!)

Divide the Mediterranean salad mixture between the two pita pockets, stuffing them generously but leaving room to close. Serve immediately while the vegetables are crisp and the pita is still warm.