10 oz Frozen artichoke hearts,

-- cooked & drained 1/2 c Black Greek olives

12 sm Salonika peppers

1/4 c Olive oil

1 tb Red wine vinegar

2 tb Lemon juice

2 ea Scallions, chopped

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.