Tomato And Cucumber Salad With Pita Bread And Zaatar Recipes

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TOMATO AND CUCUMBER SALAD WITH PITA BREAD AND ZA'ATAR



Tomato and Cucumber Salad with Pita Bread and Za'atar image

Categories     Salad     Tomato     Side     No-Cook     Vegetarian     Quick & Easy     Rosh Hashanah/Yom Kippur     Lemon     Cucumber     Summer     Healthy     Vegan     Parsley     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

3 tomatoes, chopped
1 large cucumber, peeled and chopped
4 scallions, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice, or to taste
1/4 cup extra-virgin olive oil
Accompaniments: warm pita bread, olive oil, and Za'atar

Steps:

  • Stir together tomatoes, cucumber, scallions, parsley, and salt and pepper to taste. Squeeze lemon juice over salad and stir. Drizzle oil over salad and stir.

TOMATO, CUCUMBER, AND PITA SALAD



Tomato, Cucumber, and Pita Salad image

Categories     Salad     Tomato     Vegetable     Bake     Ramadan     Summer     Gourmet

Yield Makes 16 servings

Number Of Ingredients 19

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

Steps:

  • 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.
  • Make pita toasts:
  • 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.
  • Assemble salad:
  • 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.

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