Wash and dry all produce. Preheat the oven to 400 degrees. Zest the lemon, then juice one half. Mince or grate the garlic. Cut the cucumber into 3/4-inch cubes. Halve, peel, and thinly slice half the onion. Halve the olives and tomatoes. Finely chop the oregano leaves. Drain and rinse the beans.

Heat a drizzle of oil in a large pan over medium heat. Add the cannellini beans and garlic and cook, tossing until the garlic is fragrant, for 1-2 minutes. Remove the pan from the heat and stir in the lemon zest. Season with salt and pepper and set aside.

Toast the pitas: Cut the pita into thin strips. Place the strips onto a baking sheet and drizzle with oil. Place in the oven for about 5 minutes, until slightly crispy.

In a large bowl, combine the oregano, lemon juice, 1 Tablespoon balsamic and a large drizzle of oil. Season with salt and pepper.

Toss the cucumber, feta, tomatoes, cannellini beans, olives, and red onion (to taste) into the dressing. Season with salt and pepper.

Enjoy: Serve the chopped Greek salad with the toasted pita on top and dig in!