Middle Eastern Pita Salad

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One 10-inch pita, split in half
Vegetable oildrained artichokes
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
½ lemon
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.

Serves 4

Chef’s Tips:

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!

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