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Grilled pitas with tomatoes, olives, and feta
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Ingredients: 1 Cup(s) plum tomatoes; diced, peeled, seeded 1/2 Cup(s) olives; chopped 1/2 Cup(s) red onion; chopped 4 Tablespoon(s) olive oil; divided 9 Teaspoon(s) mint leaves 4 whole wheat pita breads 4 43/249 Ounce(s) feta cheese; crumbled |
Directions: 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.
Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2
tablespoons oil, and mint in small bowl to blend.
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.
Cover barbecue and grill pitas until topping is warm, about 2 minutes.
Transfer pitas to plates and serve.
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.
NOTE: substitute chopped artichokes for olives
Contributor: Bon Appetit July 2004
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