LibreRecipes

Tomato, Cucumber, and Pita Salad

Rating

Calories

202.0

Protein

4.0

Sodium

311.0

Fat

19.0

We seasoned this salad — based on the Middle Eastern bread salad called fattoush — with za'atar, a mixture of salt, sumac, sesame, and thyme.

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

Stir together all olive ingredients in an airtight container and marinate olives, chilled, at least 8 hours. Bring to room temperature before using.
Preheat oven to 350°F.
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.
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.