Two 8-inch pocketless pita breads
2 tablespoons extra-virgin olive oil, plus more for brushing
1 garlic clove, halved
1 teaspoon dried Greek oregano, crumbled
Salt and freshly ground pepper
2 medium tomatoes, cut into 1/2-inch dice
1 large red onion, chopped
1 large green bell pepper, cut into 1/2-inch dice
1 cucumber—peeled, halved, seeded and cut into 1/2-inch dice
12 large, cracked green olives
3 pickled green peppers (peperoncini), thinly sliced
2 pickled red cherry peppers—seeded and thinly sliced
2 tablespoons drained capers
1 cup crumbled feta cheese