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pocketless pita breads extra-virgin olive oil garlic oregano salt tomatoes red onion green bell pepper olives green peppers red cherry capers Feta cheese
Viewed: 23 - Published at: a year agoIngredients
- Two 8-inch pocketless pita breads
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 garlic clove, halved
- 1 teaspoon dried Greek oregano, crumbled
- Salt and freshly ground pepper
- 2 medium tomatoes, cut into 1/2-inch dice
- 1 large red onion, chopped
- 1 large green bell pepper, cut into 1/2-inch dice
- 1 cucumberpeeled, halved, seeded and cut into 1/2-inch dice
- 12 large, cracked green olives
- 3 pickled green peppers (peperoncini), thinly sliced
- 2 pickled red cherry peppersseeded and thinly sliced
- 2 tablespoons drained capers
- 1 cup crumbled feta cheese
Method
- Preheat the oven to 400.
- Brush the pita breads on both sides with olive oil and bake on the oven rack until golden, about 8 minutes.
- Rub the toasts on both sides with the garlic and let cool.
- In a large bowl, mix the 2 tablespoons of olive oil with the oregano; season with salt and pepper.
- Add the tomatoes, red onion, bell pepper, cucumber, olives, pickled peppers and capers and toss.
- Scatter the feta on top, toss lightly and serve with the toasts.
