Ingredients
- 12 salonika peppers
- 2 scallions
- 200 gr artichoke hearts (frozen)
- 65 gr black greek olives
- 60 ml olive oil
- 30 ml lemon juice
- 16 ml wine vinegar (red)
Salt & pepper Cilantro, chopped Pita, cut into wedges Combine artichokes, olives & peppers in a medium bowl. Blend olive oil, vinegar, lemon juice, scallions, salt & pepper in a small bowl. Check seasonings. Add dressing to the salad mixture & toss to coat. Cover & refrigerate for a minimum of 2 hours, preferably overnight. Drain & discard the dressing. Serve salad on a platter garnished with cilantro & surrounded with pita wedges.
