Middle Eastern supper salad
11
- Prep Time10 min
- Total Time10 min
- Makes2 to 3 servings
Ingredients
1 whole-wheat pita
vegetable oil
1 tsp cumin
1 red bell pepper
1 cup marinated artichoke hearts
3 ripe plum tomatoes
1/4 cup pitted kalamata olives
1/4 cup chopped fresh mint or basil
3/4 cup crumbled feta
2-Jan lemon
2 tbsp olive oil
1 garlic cloves
Instructions
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.
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.
Nutrition (per serving)
Calories 379, Protein 11g, Carbohydrates 26g, Fat 28g, Sodium 955mg.
Inspired by the popular Italian bread salad and Lebanese fattoush of toasted pita with juicy tomatoes, this salad is fancy yet hearty.
