Tomato, Cucumber, and Pita Salad |
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Prep Time: 90 Minutes Cook Time: 480 Minutes |
Ready In: 570 Minutes Servings: 16 |
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We seasoned this salad based on the Middle Eastern bread salad called fattoush with za'atar, a mixture of salt, sumac, sesame, and thyme. Ingredients:
1 cup kalamata or other brine-cured black olives (5 oz), halved lengthwise and pitted |
3/4 cup extra-virgin olive oil |
2 teaspoons minced garlic |
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled |
2 (2- by 1/2-inch) strips fresh lemon zest, thinly sliced crosswise |
1/2 teaspoon coarsely ground black pepper |
1/4 teaspoon coarse salt |
4 (6-inch) pita loaves with pockets, split horizontally |
1/4 cup olive oil |
2 tablespoons za'atar |
3 tablespoons fresh lemon juice |
4 hearts of romaine (1 1/2 lb), cut into 2-inch pieces |
1 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and thinly sliced crosswise |
1 pt grape or cherry tomatoes, halved |
3/4 lb feta, coarsely crumbled (2 1/2 cups) |
3 tablespoons za'atar |
Directions:
1. Marinate olives: Stir together all olive ingredients in an airtight container and marinate olives, chilled, at least 8 hours. Bring to room temperature before using.
2. Make pita toasts: Preheat oven to 350°F.
3. Brush rough sides of pita halves with oil and sprinkle with za'atar. Cut each round into 8 wedges, then halve each wedge diagonally. Arrange triangles, oiled sides up, on 2 baking sheets and bake in batches in middle of oven until crisp and pale golden, about 10 minutes. Cool on a rack.
4. Assemble salad: Add lemon juice to marinated olives, then close container and shake vigorously. Divide olive mixture between 2 large salad bowls. Divide romaine, cucumber, tomatoes, feta, and pita toasts between bowls, then sprinkle with za'atar and toss.
5. Cooks' notes: ·Olives can marinate up to 2 weeks. · Pita toasts can be made 2 days ahead and kept in an airtight container at room temperature.
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