Amen. Let's Eat!
Friday, August 01, 2008
Middle Eastern Supper Salad
SALAD
1 pita, split in half
Vegetable oil
1 tsp. cumin
1 red pepper
1 c. marinated artichoke hearts, drained
3 ripe plum tomatoes
1/4 c. pitted kalamata olives
1/4 c. fresh chopped basil
3/4 c. feta cheese
DRESSING
1/2 lemon
2 tbsp. olive oil
1 garlic clove, minced
Lightly brush both sides of pita with vegetable oil and sprinkled with 1/2 tsp. cumin. Crisp in a toaster over or preheated 450 oven, 2-4 mins. Meanwhile, slice pepper into bize-size pieces. Slice artichokes into quarters and coarsely chop plum tomatoes. Place all in a large bowl. Slice olives in half. add almon with basil and feta. Tear pitas into bize-size pieces and add.
Squeeze about 1 tbsp. lemon juice into a small bowl. Whisk in oil and garlic until evenly distributed. Drizzle over salad and toss. Taste and add more lemon and cumin if needed.
*** MODIFICATIONS: I added about 1/3 c. chopped red onion and 1/4 c. chopped pepperoncinis.
* Chatelaine, August 2008
Posted by Jen ::
12:52 PM ::
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