Greek Fit-For-The-Gods Salad With Spicy Cucumber Dressing

From Every Day with Rachael Ray.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  pita bread rounds
• 1  teaspoon paprika
• 1  teaspoon dried thyme
• 1⁄2 teaspoon dried oregano
• 1  pinch cinnamon
• 4  vine-ripe tomatoes, halved, seeded and thinly sliced
• 1⁄2 seedless cucumber, halved lengthwise and thinly sliced
• 1  small red onion, thinly sliced
• 4  celery ribs, from the heart thinly sliced at an angle
• 1  red bell peppers (seeded, quartered lengthwise, thinly sliced) or 1  green bell pepper (seeded, quartered lengthwise, thinly sliced)
• 1  cup flat leaf parsley, coarsely chopped
•  salt
•  fresh ground pepper
• 1  cup  greek-style plain yogurt
• 2  teaspoons ground cumin
• 1  garlic clove, smashed and peeled
• 1  lemon, juice of
• 1⁄2-1  teaspoon Tabasco sauce
• 1⁄4 cup extra virgin olive oil
• 3⁄4 lb feta, crumbled
• 8  jarred  pepperoncini peppers (hot peppers)
• 1  cup  pitted kalamata olive
• 8  jarred grape leaves or 8  store-bought stuffed grape leaves, drained

Directions

1. Preheat the oven to 400°.
2. Split the pitas open into 8 halves.
3. Lay the bread out on your countertop, insides facing up.
4. In a small bowl, mix together the paprika, thyme, oregano and cinnamon. Sprinkle the spices evenly over the split bread.
5. Place the bread on an oven rack and toast until golden and crisp, about 4 to 5 minutes.
6. Remove from the oven and tear into jagged pieces about the size of tortilla chips and reserve.
7. On a large serving platter, combine the tomatoes, half of the cucumber, and the onion, celery, bell pepper and parsley, season with salt and pepper.
8. To a food processor, add the remaining cucumber, the yogurt, cumin, garlic, lemon juice and Tabasco sauce and a little salt.
9. Process the ingredients, adding the olive oil in a thin stream until smooth; taste the dressing and adjust the seasonings.
10. Arrange the pita crisps on the salad, then drizzle the dressing all over. Finish off your salad with a pile of the feta, pepperoncini and olives.
11. Serve with the stuffed grape leave on the side.