4 pita bread rounds
1 teaspoon paprika
1 teaspoon thyme
1/2 teaspoon oregano
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
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.
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.
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.