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    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.