4 pita bread rounds
1 teaspoon paprika
1 teaspoon thyme
1/2 teaspoon oregano
pinch cinnamon
4 sliced tomatoes
1 cucumber thinly sliced
1 small red onion thinly sliced
4 celery ribs thinly sliced
1 pepper (color of your choice) thinly sliced
1 cup plain yogurt
2 teaspoons cumin
1 clove garlic peeled
1 lemon juiced
1 teaspoon Tabasco sauce
1/4 cup olive oil
(all optional add ons)
3/4 pound crumbled feta
8 pepperoncini peppers
1 cup Calamata olives
8 store bought stuffed grape leaves
BREAD:
Preheat oven to 400 degrees.
In small bowl mix paprika, thyme, oregano and cinnamon.
Sprinkle spices over pitas. Place bread on over rack and toast until crisp, about 5 minutes.
Remove from oven and tear into fourths for later.
SALAD:
On large serving platter or divided into bowls combine tomatoes, half of cucumber, onion, celery, and bell pepper.
Toss together and season with salt and pepper.
DRESSING:
In food processor/blender add other half of cucumber, yogurt, cumin, garlic, lemon juice, Tabasco and dash salt.
Pulse ingredients together. Then add stream of olive oil until smooth.
COMBINE FOR YUMMINESS:
Arrange pita crisps on salad then drizzle with dressing.
Finish off with feta, pepperoncini and olives.
Serve stuffed grape leaves on side.
