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Epicurious

Grilled Pitas with Tomatoes, Olives, and Feta

4.4

(19)

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Grilled Pitas with Tomatoes, Olives, and FetaMichael Falconer

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.

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.

Recipe information

  • Yield

    Makes 4 servings

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)

Preparation

  1. Step 1

    Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tablespoons oil, and mint in small bowl to blend.

    Step 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.

    Step 3

    Cover barbecue and grill pitas until topping is warm, about 2 minutes. Transfer pitas to plates and serve.

TagsPizzaFlatbreadBreadMediterraneanPlum TomatoTomatoVegetableOliveFetaCheeseDairyMainDinnerNut FreeVegetarianEasyQuickWeeknight MealsGrillingSummerBon Appétit
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