Pita with Tomatoes, Olives, and Parmesan

Total Time
8 min
8 min
0 min
All the flavors of summer come together in this simple open-face pita sandwich.


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.


You can add thin strips of red and green bell peppers or halved yellow pear tomatoes without increasing the SmartPoints value. Be sure to wash the arugula thoroughly as it can be quite sandy. Or buy bagged cleaned arugula. If you like, watercress or mixed baby greens or a combination of the two, can be used in place of the arugula.Fresh Parmesan shavings are easy to make. Starting with a wedge of Parmesan cheese 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 best flavor, seek out authentic Parmigiano-Reggiano cheese.

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