• 2 packages of StarKist E.V.O.O.™ Wild-Caught Yellowfin Tuna in Extra Virgin Olive Oil
• Store-bought Pita pockets - heated

For the Salad:

• 1 head of iceberg lettuce - sliced thin
• 1 red bell pepper - sliced thin
• 1 pint of cherry tomatoes - halved
• 1/4 - 1/2 red onion - sliced thin
• 1/2 cup of pitted Kalamata olives
• 1/2 English cucumber - sliced thin
• 1/2 cup of Italian parsley - stems removed and chopped
• Feta Cheese - crumbled

For the Vinaigrette:

• 2 tsp. sea salt
• 1/2 tsp. fresh ground black pepper
• 1/2 tsp. dried oregano
• 1 1/2 tsp. sugar
• 1 cloves of fresh garlic - grated
• 1/4 cup apple cider vinegar
• 1/4 cup balsamic vinegar
• 1/2 cup of olive oil