One 10-inch pita, split in half
1 teaspoon cumin
1 red pepper
1 cup marinated artichoke hearts, drained
3 ripe plum tomatoes or 2 cups small cherry or grape tomatoes
¼ cup kalamata olives, pitted
¼ cup fresh mint or basil, chopped
¾ cup feta, crumbled
2 tablespoons olive oil
1 garlic clove, minced
Pre-heat oven to convection bake at 425oF.
Lightly brush both sides of pita with vegetable oil and sprinkle with ½ teaspoon cumin. Crisp in the preheated oven, about 2 to 4 min.
Meanwhile, slice the red pepper into bite-size pieces. Slice artichokes into quarters if necessary and coarsely chop plum tomatoes. Place all in a large bowl. Slice olives in half. Add along with mint and feta. Tear pitas into bite-size pieces and add into bowl.
Squeeze about 1 tablespoon lemon juice into a small bowl. Whisk in oil and garlic until evenly mixed. Drizzle over salad and toss. Taste and add more cumin or lemon juice, if needed.
Instead of baking your pita in the oven, grill it on low heat until crisp. This will add a nice change in flavour. This salad can be made up to 2 hours and refrigerated before it’s served. It gets better as it sits!