Truly a 30-minute meal. Toasted pitas topped with fresh greek salad
Course: Main, Main Course
Keyword: greek salad
Servings: 5mini pizza
Author: Trish | The infinebalance Food Blog
4tablespoonsred wine vinegar
2tablespoonsolive oilplus more for brushing on the pitas before broiling
fresh ground black pepper
1teaspoondried oreganoor 2 teaspoons fresh
5greek style pitas
1cupcrumbled feta cheesedivided
10basil leavestorn into chunks
2pepperoncini peppersfinely chopped
1/2cupchopped cucumbersor thinly sliced into half moons
1/4cuproasted red peppersthinly sliced
10-12Kalamata olivespitted and chopped
1/2a small red onioncut into rings
1cupcherry tomatoes sliced or cut into quarters
Heat the broiler.
Combine vinegar, oil, salt, pepper and oregano in a large bowl (big enough to toss the salad) and whisk until well combined. Add romaine, peppers, cucumbers, olives, tomatoes and onions and toss. Set aside.
Place the pitas under the broiler, (do not oil, just dry) to toast what will be the bottom of the pizzas. Watch carefully, a minute or so only. This step is optional - I like a crisp crust and this way the bottom of the pizzas will be toasted a bit.
Remove from the oven, turn over and brushed the un-toasted side with a bit of olive oil and a sprinkle of feta cheese and a few torn basil leaves on each. You use a little more than half a cup of feta here. Again, stick the pitas under the broiler - cheese side up (obviously). Let the cheese soften and melt a bit. The olive oil will bubble around the cheese and the cheese might brown slightly. This takes 1-2 minutes … watch carefully.
Remove the pita from the oven and topped with a generous handful of salad and sprinkle with extra feta cheese. Cut into quarters and serve.
Measurements are just a guideline here. Recipe can easily be halved or doubled for your needs. If you like more cheese use more, if you don't like onions, leave them out.
Greek Salad Mini Pita Pizza https://www.infinebalance.com/greek-salad-pizzas-meatlessmondays/