Greek Chopped Salad with Grilled Pita

Heat a grill pan over medium-high. Coat pan with cooking spray. Remove seeds and membranes from bell pepper; cut into quarters. Add bell pepper to pan; cook 4 minutes on each side or until tender and charred. Remove bell pepper from pan; cut into bite-size pieces.

Combine 1 tablespoon olive oil, 1 teaspoon oregano, garlic powder, and 1/8 teaspoon salt in a bowl. Brush oil mixture evenly over both sides of all pita rounds. Add pita rounds to pan; cook 2 minutes on each side or until well marked. Cut each pita into 6 wedges.

Combine remaining 3 tablespoons oil, vinegar, juice, and mustard in a large bowl, stirring with a whisk. Stir in remaining 1 teaspoon oregano, remaining 1/4 teaspoon salt, and black pepper. Add charred red bell pepper, lettuce, cucumber, tomatoes, olives, and beans to bowl; toss well to combine. Divide salad among 4 plates; top evenly with cheese. Serve with grilled pita wedges.