Grilled Pitas with Tomatoes, Olives, and Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pita bread serves as the crust for this pizza-style dish. Look for prepackaged mixed black and green brine-cured olives in the deli section of most supermarkets. Serve with: Tabbouleh (bulgur salad), arugula salad with red wine vinaigrette, and marinated artichoke hearts. Ingredients:
1 cup diced seeded plum tomatoes (about 4) |
1/2 cup pitted coarsely chopped mixed olives |
1/2 cup chopped red onion |
4 tablespoons olive oil, divided |
3 tablespoons chopped fresh mint |
4 whole wheat pita breads |
1/2 cup crumbled feta cheese (about 3 ounces) |
Directions:
1. Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tablespoons oil, and mint in small bowl to blend.
2. Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred, about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with cheese.
3. Cover barbecue and grill pitas until topping is warm, about 2 minutes. Transfer pitas to plates and serve.
4. Test-kitchen tip: To pit an olive easily, simply crush the olive with the side of a chef's knife and pop out the pit.
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