Chicken and Feta Tostadas

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Ingredients

1. 3/4 pound plum tomatoes, chopped
2. 1/2 cup black olives, such as Kalamata, pitted and chopped
3. 1/4 cup chopped fresh parsley
4. 1 roasted chicken, bones and skin removed, meat shredded (about 1 pound boneless meat)
5. 1/2 teaspoon salt
6. 1/2 teaspoon fresh-ground black pepper
7. 2 tablespoons red-wine vinegar
8. 3 tablespoons cooking oil, plus more for brushing tortillas
9. 8 small or 4 large flour tortillas
10. 1/2 pound feta cheese, crumbled (about 2 cups)

1. Heat the oven to 450°. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
2. Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2 to 3 minutes. Turn the tortillas and brown the other side, 2 to 3 minutes longer.
3. Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven; cook until the cheese is just melting, 1 to 2 minutes longer. Top the tortillas with the chicken mixture.