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