Directions

1. For the dressing, in a small bowl whisk together vinegar, 2 tablespoons of the oil, garlic, basil, and salt and pepper to taste; set aside.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Grill peppers, covered, 10 minutes or until peppers look blistered, turning occasionally.
3. Brush pitas with remaining 1 tablespoon oil, and season with salt and pepper to taste. Grill 2 minutes or until lightly browned; set aside.
4. Place peppers in a large resealable plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers and cut in half. Remove and discard seeds. Coarsely chop or slice peppers.
5. Place 1 pita on each plate. Top evenly with salad greens, peppers and olives. Drizzle with dressing, and serve.