Grilled Pitas with Tomatoes, Olives, and Feta

Pita bread is a nice stand-in for the crust in this pizza-style dish. Look for prepackaged mixed black and green brine-cured olives the deli section to make it easier and less chopping.


1 cup diced seeded plum tomatoes (about 4)
1/2 cup pitted coarsely chopped mixed olives
1/2 cup chopped red onion
4 tbsp olive oil, divided
3 tbsp chopped fresh mint
4 whole wheat pita breads
1/2 cup crumbled feta cheese (about 3 ounces)


1) Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tbsp oil and mint in small bowl to blend.
2) Brush 1 side of each pita with remaining 2 tbsp 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.

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