Greek Smoked Salmon & Whipped Feta Breakfast Pita with Roasted Tomato Compote

Ingredients

• 8 oz smoked salmon, thinly sliced
• 8 oz feta cheese, crumbled
• 1/4 cup Greek yogurt, full-fat, plain
• 3 tbsp fresh dill, chopped
• 2 tbsp fresh lemon juice
• 4 pieces whole wheat pita bread, 6-inch pitas
• 6 medium roma tomatoes, halved lengthwise
• 4 tbsp extra virgin olive oil, divided
• 1/2 medium red onion, thinly sliced
• 3/4 cup kalamata olives, pitted, halved
• 1 large english cucumber, diced
• 1 tbsp fresh oregano, chopped
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp cracked black pepper

Instructions

1. 1

   Preheat oven to 400°F. Arrange tomato halves on a baking sheet, drizzle with 2 tbsp olive oil, season with salt, pepper, and minced garlic. Roast for 20-25 minutes until edges are caramelized and juices concentrate.

2. 2

   While tomatoes roast, prepare whipped feta: combine crumbled feta, Greek yogurt, fresh dill, and 1 tbsp lemon juice in a food processor. Pulse until smooth and creamy, about 1-2 minutes. Season with salt and pepper to taste.