- 2 (3.75 ounce) cans King Oscar sardines, drained
- 1 cup sliced black olives
- 1/2 cup chopped artichoke hearts
- 1/2 cup prepared roasted red bell pepper strips
- 1/2 cup julienned Provolone cheese
- 1/3 cup sliced red onion
- 1 medium tomato, cut into thin wedges
- 2 tablespoons red wine vinegar
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon oregano
- Salt and pepper to taste
- 4 pita breads
- 8 small lettuce leaves
- In a large bowl combine all ingredients except sardines, pita and lettuce. Mix to blend thoroughly. Add sardines; toss lightly.
- Halve pita breads and open pockets. Line one side of each pocket with lettuce; spoon about 1/2 cup sardine mixture into each.