We take the extra step of grilling the bell peppers along with the pita wedges to add a bit of char and smoky depth to the salad. You could also broil the peppers in the oven until blackened and peel them, and then toast the pita until browned.
How to Make It
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.