Preheat a large skillet over medium-high heat. Toss daring Lemon & Herb pieces with 1 tbsp olive oil, making sure all pieces are evenly coated. When the skillet is hot, add the daring pieces in one even layer and weigh down with a heavy pot or pan (like a cast-iron skillet) to ensure even contact and browning. Sear for 10 to 11 minutes, flipping halfway through until evenly browned. Remove from the heat to a cutting board and let rest.
Prepare the tzatziki sauce. Place a colander or strainer into the sink and line with paper towels. Carefully grate one half of the peeled cucumber on the large holes of a box grater directly over the lined colander. Sprinkle the grated cucumber with 1/2 tsp salt, toss gently and let sit for 5 minutes while you prepare the rest of the sauce.
In a medium bowl, whisk together greek yogurt, dill, 1 tbsp olive oil, 1 1/2 tsp lemon juice, grated garlic and 1/2 tsp salt. After the grated cucumber has rested, carefully envelope the cucumber in the paper towels and wring out any moisture that the salt has drawn out (the cucumber will reduce in volume significantly). Stir the drained, grated cucumber into the yogurt mixture and set aside.
To prepare the salad, dice the remaining half of your cucumber. In a medium bowl, combine 1/2 cup of the diced cucumber with tomato, shallot, 1 tsp olive oil, 1/2 tsp lemon juice, 1/2 tsp salt and 1/4 tsp pepper.
To warm the pitas, stack on top of a damp paper towel and wrap the towel around the pita bread. Microwave for 25 to 35 seconds until the pitas are steaming and completely pliable. If you have a gas stove, you can place each pita directly onto the grates and toast over medium-low heat, 1 to 2 minutes per side until the pitas are charred in spots, warmed through and pliable.
To assemble, spread a generous amount of tzatziki on each pita. Top with the reserved daring pieces, a few spoonfuls of the salad, and drizzle with additional tzatziki. Serve warm with plenty of napkins.