Pita bread topped with cheese and some vegetables and then grilled must have been one of the most ancient snacks. It is so tasty and obvious, that one wonders why food preparation evolved beyond it!
We love this variant, with greek salad on top. The tension of the ingredients is kept, it is super light and very easy to prepare. The reward is disproportional to the effort or calories though! The only constraint is that you must serve it immediately, hot from the oven!
- 6 small sized and thin pitas
- 6 -8 cherry tomatoes, sliced
- 1 medium onion (120g), finely sliced
- 1 Tbsp extra virgin olive oil
- 1 red bell pepper, finely sliced
- 2 Tbsp capers
- 150g feta cheese, crumbled
- 1 Tbsp Kalamata olives, pitted and sliced
- 1 pinch dried oregano
- freshly ground black pepper
Preheat the oven to 180ºC (fan).
Place the pitas on a baking tray lined with baking parchment.
In a bowl combine the onions with the olive oil and the salt. Let the onions in the marinade for 15 minutes, then lay them evenly on the pitas, leaving a 1cm margin around the edges. Scatter over the red sliced peppers, the capers, the olives and the crumbled feta cheese . Arrange the sliced cherry tomatoes and sprinkle with the dried oregano and some freshly ground black pepper.
Place the baking tray on the middle shelf of your oven and bake for about 10-15 minutes. Serve immediately!