- 1 cup diced seeded plum tomatoes (about 4)
- 1/2 cup pitted coarsely chopped mixed olives
- 1/2 cup chopped red onion
- 4 tablespoons olive oil, divided
- 3 tablespoons chopped fresh mint
- 4 whole wheat pita breads
- 1/2 cup crumbled feta cheese (about 3 ounces)
- Prepare barbecue (medium-high heat). Stir tomatoes, olives, onion, 2 tablespoons oil, and mint in small bowl to blend.
- Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred, about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with cheese.
- Cover barbecue and grill pitas until topping is warm, about 2 minutes. Transfer pitas to plates and serve.