For the Pita Croutons:

• 2 pita breads, torn into 1-inch pieces

• 2 tablespoons extra virgin olive oil

• ½ teaspoon kosher salt

• ½ teaspoon aleppo pepper or sumac

For the Ground Lamb:

• 1 tablespoons extra virgin olive oil

• 1 lb ground lamb

• 1 teaspoon kosher salt

• ½ teaspoon pepper

• ½ teaspoon aleppo pepper

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon paprika

For the Salad:

• 4 cups baby arugula

• 1 cup sliced cucumber

• ½ small red onion,thinly sliced

• ½ cup Kalamata olives

• 1 cup cherry tomatoes, halved

• ¼ cup sliced pepperoncini

• ½ cup crumbled feta

• SideDish Greek Vinaigrette, to taste