feta & marinated niçoise olives with grilled pitas
From Gourmet, July 1999.
No Image
prep time
20 Min
cook time
5 Min
method
Grill
yield
8 serving(s)
Ingredients
- 1 - lemon
- 1 - garlic clove
- 1 sprig fresh rosemary (6-inch)
- 2 sprigs fresh thyme (3-inch)
- 2 - bay leaves (preferably turkish)
- 1/4 teaspoon cracked or coarsely ground black pepper
- 1/3 cup extra virgin olive oil
- 1 cup nicoise olives (about 6 ounces)
- 2 - 1/2-pound pieces feta cheese
- 8-12 - 6-inch pitas
- 2 tablespoons olive oil (about)
How To Make feta & marinated niçoise olives with grilled pitas
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Step 1Make marinated olives: With a vegetable peeler remove 4 wide strips zest from lemon. Thinly slice garlic. Break rosemary and thyme into 1-inch pieces and halve bay leaves. In a small airtight container stir together all marinated-olive ingredients. Marinate olives, covered and chilled, at least 2 hours and up to 1 month.
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Step 2Prepare grill.
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Step 3Put feta on a platter and pour olives and marinade over it. Lightly brush pitas with oil and season with salt and pepper. Grill pitas on a rack set 5 to 6 inches over glowing coals about 1 minute on each side. (Alternatively, grill pitas in a hot well-seasoned ridged grill pan over moderately high heat.)
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Step 4Serve pitas warm with feta and olives. Serve cucumber spears on the side, if desired.
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