Feta and Marinated Niçoise Olives with Grilled Pitas
Prep Time: 0 Minutes
Cook Time: 0 Minutes
Ready In: 0 Minutes
Servings: 8
This recipe can be prepared in 45 minutes or less.
Ingredients:
1 lemon
1 garlic clove
a 6-inch fresh rosemary sprig
two 3-inch fresh thyme sprigs
2 bay leaves (preferably turkish)
1/4 teaspoon cracked or coarsely ground black pepper
1/3 cup extra-virgin olive oil
1 cup niçoise olives (about 6 ounces)
two 1/2-pound pieces feta
eight to twelve 6-inch pitas
about 2 tablespoons olive oil
accompaniment: japanese or english cucumber spears
Directions:
1. Make 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. 2. Prepare grill. 3. Put 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.) 4. Serve pitas warm with feta and olives. Serve cucumber spears on the side.
