Crunchy pita chips, crisp romaine, refreshing cucumbers make this Middle-eastern style salad fuse together. The pita chips can be made a few days in advance. Super quick and easy!
What You’ll Need:
- 5 teaspoons za’atar, divided (you can make this on your own, or buy premade)
- ⅓ cup plus 3 tablespoons olive oil
- 2 6-inch pitas, sliced in half crosswise, torn into 1-inch pieces
- 3 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 romaine heart, halved lengthwise, then cut crosswise ½ inch thick
- 1 small red onion, thinly sliced
- 2 Great Lakes Greenhouse cucumbers, sliced, then cut in half
- 1 cup chopped tomatoes
- 1 cup cilantro leaves
- 1 cup parsley leaves
- ½ cup torn dill
- ½ cup mint leaves
- Kosher salt
- Preheat oven to 350°. Mix 4 tsp. za’atar into ⅓ cup oil in a small bowl. Spread out pita on a parchment-lined baking sheet, drizzle with za’atar oil, and toss until evenly coated. Bake, tossing once, until golden and crisp, 12–15 minutes. Let cool.
- Whisk lemon juice, honey, remaining 3 Tbsp. oil, and remaining 1 tsp. za’atar in a large bowl. Add romaine, onion, cucumbers, tomatoes, cilantro, parsley, dill, mint, and pita chips to vinaigrette and toss to coat; season with salt.
- Transfer to a platter. Serve and enjoy!