Pita with Tomatoes, Olives, and Parmesan

PersonalPoints™ per serving
Total Time
8 min
8 min
0 min
All the flavors of summer come together in this simple open-face pita sandwich. You can add thin strips of red and green bell peppers or halved yellow pear tomatoes, too. Also, be sure to wash the arugula thoroughly, as it can be sandy, or you can buy bagged, cleaned arugula. If arugula is not your jam, watercress or mixed baby greens can be used instead. And, believe it or not, fresh Parmesan shavings are super easy to make. Starting with a wedge of Parmesan and using a vegetable peeler, in a downward motion, shave off thin strips from the wedge (one-half ounce makes about 2 tablespoons shavings). For the best flavor, seek out authentic Parmigiano-Reggiano cheese.


Fat-free ricotta cheese

½ cup(s)

Store-bought pesto sauce

1 Tbsp

Black pepper

¼ tsp, freshly ground

Whole wheat pita(s)

1 small, 6-inch, split and toasted


¼ cup(s), baby leaves

Grape tomatoes

4 medium, quatered


4 medium, kalamata, pitted and coarsely chopped

Olive oil

½ tsp, extra-virgin

Parmesan cheese

½ oz, piece, made into shavings


  1. Combine the ricotta cheese, pesto, and pepper in a small bowl.
  2. Spread the ricotta mixture onto both pita halves. Top evenly with the arugula, tomatoes, and olives. Drizzle with the oil, then top with the Parmesan cheese. Serve at once. Yields 1 piece per serving.