Middle Eastern supper salad

Inspired by the popular Italian bread salad and Lebanese fattoush of toasted pita with juicy tomatoes, this salad is fancy yet hearty.
Middle Eastern supper salad
Middle Eastern supper salad

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

2

servings

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

2

servings

Ingredients

  • 1

    pita, preferably whole wheat, split in half

  • Vegetable oil

  • 1

    tsp (5 mL) cumin

  • 1

    red pepper

  • 1

    cup (250 mL) marinated artichoke hearts, drained

  • 3

    ripe plum tomatoes or 2 cups (500 mL) small multi-coloured cherry tomatoes

  • 1/4

    cup (50 mL) pitted kalamata olives

  • 1/4

    cup (50 mL) chopped fresh mint or basil

  • 3/4

    cup (175 mL) crumbled feta

  • 1/2

    lemon

  • 2

    tbsp (30 mL) olive oil

  • 1

    garlic clove, minced

Directions

1. Lightly brush both sides of pita with vegetable oil and sprinkle with 1/2 tsp (2 mL) cumin. Crisp in a toaster oven or preheated 450F (230C) oven, 2 to 4 min. Meanwhile, slice 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. 2. Squeeze about 1 tbsp (15 mL) 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. Salad can be made up to 2 hours before it's served. It gets better as it sits, so pour a drink and relax.

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