Middle Eastern supper salad

By á-643

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

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

Details

Servings 2
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

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.