Greek Bruschetta

By Nemo

With a briny hit of big Mediterranean flavor, this topping is well-suited to the pita rafts.

Ingredients

• 1 red bell pepper, seeded and diced
• 1/2 cup crumbled feta cheese
• 1/2 cup pitted and sliced kalamata olives
• 1/4 cup sliced pepperoncini peppers
• 1 Tablespoon chopped fresh oregano
• Minced zest of 1 lemon
• 2 Tablespoons extra-virgin olive oil
• Juice of 1/2 lemon
• Black pepper to taste
• Pita bread

Preparation

Step 1

1. Combine bell pepper, feta, olives, pepperoncini, oregano and zest in a bowl; set aside.

2. Whisk together oil and lemon juice; season with black pepper.

3. Toss pepper mixture with vinaigrette until coated.

4. Brush both sides of pitas with olive oil and season with salt and black pepper. Grill on both sides until marks appear. Cut each pita into 8 wedges.

5. Spoon topping on pita wedges and serve.