Name: Tomato, Cucumber, and Pita Salad
Cook time: 1 1/2 hours
Total time: 9 1/2 hours
Yield: Makes 16 servings
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

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

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.

Recipe information

Total Time
9 1/2 hours
Yield
Makes 16 servings

Ingredients

For marinated olives

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

For pita toasts

4 (6-inch) pita loaves with pockets, split horizontally

1/4 cup olive oil

2 tablespoons za'atar

For salad

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

Preparation

Marinate olives:
Step 1
Stir together all olive ingredients in an airtight container and marinate olives, chilled, at least 8 hours. Bring to room temperature before using.
Make pita toasts:
Step 2
Preheat oven to 350°F.
Step 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.
Assemble salad:
Step 4
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.

Recipe information

Ingredients

For marinated olives

For pita toasts

For salad

Preparation

Marinate olives:

Step 1

Make pita toasts:

Step 2

Step 3

Assemble salad:

Step 4

Recipe notes