• Lay out pitas on a flat work surface. Top with mozzarella and half the oregano (all for 4 servings).

• Heat a drizzle of oil in a large pan over medium heat. Add pitas (cheese sides up) and cook, covered, until bottoms are crispy and cheese melts, 3-4 minutes. (Depending on the size of your pan, you may need to work in batches.)

• While pitas cook, wash and dry produce. Roughly chop olives. Roughly chop dill. Halve tomato lengthwise; thinly slice into half-moons. Season with salt and pepper.

• In a large bowl, toss arugula, feta, and as many olives and as much dill as you like with a drizzle of olive oil, a pinch of salt, pepper, and balsamic glaze to taste (we started with half, then added a bit more).

• Once cheesy pitas are done cooking, divide between plates. Top with as many tomato rounds and as much salad as you like.

• Fold pita wraps in half. Serve with any remaining tomato rounds and any remaining salad on the side.