Feta and Marinated Nicoise Olives with Grilled Pita

Name: Feta and Marinated Nicoise Olives with Grilled Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Nicoise 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

Servings: persons

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 Nicoise 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

1
With a vegetable peeler remove 4 wide strips zest from lemon.
2
Thinly slice garlic.
3
Break rosemary and thyme into 1-inch pieces and halve bay leaves.
4
In a small airtight container stir together all marinated-olive ingredients.
5
Marinate olives, covered and chilled, at least 2 hours and up to 1 month.
6
Prepare grill.
7
Put feta on a platter and pour olives and marinade over it.
8
Lightly brush pitas with oil and season with salt and pepper.
9
Grill pitas on a rack set 5 to 6 inches over glowing coals about 1 minute on each side.
10
(Alternatively, grill pitas in a hot well-seasoned ridged grill pan over moderately high heat.)
11
Serve pitas warm with feta and olives.
12
Serve cucumber spears on the side.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lemon, 1 garlic clove, a 6-inch fresh rosemary sprig, two 3-inch fresh thyme sprigs, and more.

Yes, Feta and Marinated Nicoise Olives with Grilled Pitas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Feta and Marinated Nicoise Olives with Grilled Pitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions