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Preheat barbecue to high heat.
Place strips in foil, and reheat for approximately 10 minutes under indirect heat.
Meanwhile, drizzle oil over the onion slices, tomatoes, and pitas.
Season, and grill for 3–5 minutes.
Shred the pitas by hand.
In a bowl, combine all vinaigrette ingredients and set aside.
In a large bowl, combine all salad ingredients.
Pour in vinaigrette and stir gently.
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