Tomato, Cucumber, and Pita Salad

Ingredients

  • ¼ cup olive oil
  • ¼ teaspoon coarse salt
  • ½ teaspoon coarsely ground black pepper
  • 2 (2- by ½-inch) strips fresh lemon zest, thinly sliced crosswise
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
  • 2 teaspoons minced garlic
  • ¾ cup extra-virgin olive oil
  • + 8 more ingredients
    • 1 cup Kalamata or other brine-cured black olives (5 oz), halved lengthwise and pitted
    • 3 tablespoons za'atar
    • 1 pt grape or cherry tomatoes, halved
    • 4 hearts of romaine (1 ½ lb), cut into 2-inch pieces
    • 3 tablespoons fresh lemon juice
    • 2 tablespoons za'atar
    • ¾ lb feta, coarsely crumbled (2 ½ cups)
    • 4 (6-inch) pita loaves with pockets, split horizontally

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...

View full recipe at SpringPad

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