Best Tomato And Cucumber Salad With Pita Bread And Zaatar Recipes

Tomato, Cucumber, and Pita Salad image

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.

Pita Bread Salad with Tomatoes and Cucumber (Fattoush) Recipe - (4/5) image

Provided by jtoro_318

Number Of Ingredients 11

2 (8-inch) pita breads
7 tablespoons extra-virgin olive oil
Salt and pepper
3 tablespoons lemon juice
1/4 teaspoon garlic, minced to paste
1 pound tomatoes, cored and cut into 3/4-inch pieces
1 English cucumber, peeled and sliced 1/8 inch thick
1 cup arugula, chopped coarse
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
4 scallions, sliced thin

Steps:

1. Adjust oven rack to middle position and heat oven to 375 degrees. Using kitchen shears, cut around perimeter of each pita and separate into 2 thin rounds. Cut each round in half. Place pitas, smooth side down, on wire rack set in rimmed baking sheet. Brush 3 tablespoons oil over surface of pitas. (Pitas do not need to be uniformly coated. Oil will spread during baking.) Season with salt and pepper to taste. Bake until pitas are crisp and pale golden brown, 10 to 14 minutes. Set aside to cool. (Cooled pitas can be stored in zipper-lock bag for 24 hours.) 2. While pitas toast, whisk lemon juice, garlic, and 1/4 teaspoon salt together in small bowl. Let stand for 10 minutes. 3. Place tomatoes, cucumber, arugula, cilantro, mint, and scallions in large bowl. Break pitas into 1/2-inch pieces and place in bowl with vegetables. Add lemon-garlic mixture and remaining 1/4 cup oil and toss to coat. Season with salt and pepper to taste. Serve immediately.