Grilled Pitas With Tomatoes Olives And Feta Recipes

GRILLED PITAS WITH TOMATOES, OLIVES, AND FETA

Steps:

• 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.

OPEN-FACED PITAS WITH ROTISSERIE LAMB WITH POMEGRANATE AND MINT, GRILLED TOMATOES, AND GREEK SLAW

Steps:

• For the rotisserie lamb with pomegranate and mint: Sprinkle both sides of the lamb with salt and pepper. Roll the lamb and tie with twine. Cut small slits over the entire lamb, using a paring knife. Fill each slit with a slice of the garlic. Put the lamb into a large plastic resealable bag.
• Whisk the pomegranate juice, wine, olive oil, oregano, rosemary, onions, bay leaves and lemon juice in a bowl and sprinkle with salt and pepper. Pour the marinade over the lamb, in the bag. Press the air out of the bag and seal tightly. Place the bag into a large bowl. Refrigerate the lamb for at least 4 hours and up to 24 hours, turning the bag a few times during that time.
• Remove the lamb from the refrigerator 30 minutes before cooking. Preheat the grill to medium-hot heat.
• Whisk the pomegranate molasses, mint, mustard and lemon juice in a medium bowl and sprinkle with salt and pepper.
• Skewer the lamb onto the rotisserie and grill until a meat thermometer registers 135 degrees F for medium doneness, 1 1/2 hours to 1 3/4 hours. Begin brushing the lamb with the pomegranate molasses mixture after about 45 minutes of grilling.
• Meanwhile for the Greek slaw: Whisk together the lemon juice, olive oil, dill, honey and garlic in a large bowl. Sprinkle with salt and pepper. Add the red and green cabbage, carrot and feta. Toss to combine. Cover the slaw and refrigerate for at least 30 minutes before serving.
• Transfer the lamb to a cutting board and loosely tent with foil. Wait 15 minutes before slicing.
• While the lamb is resting, brush the tomatoes with canola oil and sprinkle with salt and pepper. Grill the tomatoes until they are charred on both sides and just soft, about 4 minutes.
• Slice the lamb. Lay the warm pita breads on a large platter. Top with sliced lamb, grilled tomatoes and the Greek slaw. Squeeze the lemons over the top and serve.

FETA CHEESE AND GREEN ONION DIP WITH OLIVE OIL AND LEMON WITH GRILLED PITA

Steps:

• Place grilled green onions, oil, lemon juice, and zest in a food processor and process until smooth. Add the feta and garlic and process until combined and smooth. Scrape the mixture into a bowl and garnish with the additional sliced green onions.
• Heat grill to high. Brush the pitas with the remaining oil and season with salt and pepper, to taste. Grill for 1 minute per side or until lightly golden brown. Remove from the grill and cut each pita into eighths. Serve with the feta dip.

GRILLED TOMATOES AND ONIONS WITH FETA-HARISSA PINE NUTS

Steps:

• Heat the oven to 475 degrees Fahrenheit/245 degrees Celsius. Bring a large pot of water to a simmer over medium-high heat.
• Add 2 tablespoons oil, the onions, bell peppers, jalapeños and garlic to a large 10-by-13-inch/26-by-34-centimeter roasting pan (tin) and give everything a good stir. Bake for 25 minutes, stirring two to three times, until softened and well charred. Remove the garlic halves and use a small knife to remove the cloves, adding them back into the roasting pan (tin) and discarding the papery skins.
• Meanwhile, use a small knife to remove the core from the plum tomatoes and then carve a small X mark across the bottom of each tomato. Add half the plum tomatoes to the simmering water and blanch just until the skins begin to pull away from the flesh, about 30 seconds. Using a slotted spoon, transfer the plum tomatoes to a large colander to drain, then repeat with the remaining plum tomatoes. Once cool enough to handle, peel the plum tomatoes, discarding the skins, then roughly chop the flesh, seeds and all.
• Add the plum tomatoes, 1/2 cup/20 grams cilantro (coriander), coriander seeds and 1 3/4 teaspoons salt to the roasting pan (tin) and use the back of a large spoon to mash everything together, breaking up the garlic and jalapeños a little. Return to the oven for another 35 minutes, stirring twice throughout, or until the tomatoes have broken down and the mixture has thickened. Remove from the oven and set the oven to the broil (grill) setting.
• Top the charred vegetables with the cherry tomatoes and feta and drizzle with 1 tablespoon oil. Return to the oven on the middle rack and broil (grill) until the feta and cherry tomatoes have taken on some color, 10 to 15 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium-high. Once hot, add the pine nuts and cook until golden, shaking the skillet frequently, 1 to 2 minutes. Carefully stir in the harissa, then transfer to a small bowl.
• When ready to serve, spoon the harissa pine nuts all over the vegetables and sprinkle with the remaining cilantro (coriander).

GRILLED TOMATO AND FETA SANDWICH

Steps:

• Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
• Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
• Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.

GRILLED FETA AND TOMATO SANDWICH

Steps:

• Brush both sides of each bread slice with some oil. Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices. Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano and LOTS of pepper.
• In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side.
• Variation: Adding sliced or chopped Kalamata olives is a delicious addition.
• Note: This is a grilled sandwich that is delicious served at room temperature too.

PITA WITH FETA

Steps:

• Preheat oven to 350 degrees.
• Place breads on baking sheet - ungreased.
• Sprinkle cheese on each pita and add Italian seasoning to each.
• Top with rest of ingredients divided equally on the four breads.
• Drizzle 1/4 teaspoon (olive oil) on each pita.
• Bake in oven for 10-12 minutes.
• Cut in half and let rest for 4 minutes before serving.

GRILLED TILAPIA WITH TOMATO-OLIVE TAPENADE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place tilapia fillets on a baking sheet and brush with olive oil.
• Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes.
• Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.

TOMATO SALAD WITH FETA AND OLIVES

Steps:

• Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing.
• Sprinkle salad with cheese and garnish with olives, if desired.