1-2 pita breads

3 tablespoons olive oil, plus more for brushing pita

Za’atar seasoning

1/2 pound romaine lettuce, chopped into bite-sized pieces

1 cucumber, diced into 1/2-inch pieces

1 tomato, chopped

3 scallions, diced

1 cup chopped fresh parsley

1/2 cup chopped fresh mint

4 tablespoons lemon juice

1 tablespoon minced garlic

Salt and black pepper to taste

Preheat your oven to 375 degrees. Line a baking sheet with
parchment paper. Brush both sides of your pita with olive oil,
sprinkle all over with za’atar, and place on the lined baking
sheet. Bake for 10 minutes, flip, and bake for another 10 or
until the pitas are brown and crispy on the edges. Remove
from the oven to cool. Tear bite size pieces with your hands,
In a large salad bowl, gently toss the romaine, cucumber,
tomato, scallions, parsley and mint.
In a small bowl, mix together the lemon juice, olive oil, garlic
and a pinch each of salt and black pepper. Toss the salad with
some of the dressing, add the pita pieces and mix gently.
Taste and add more dressing as needed. This salad is delicious
alongside roasted citrusy chicken or fish.

V veg DF

Yield: 6 servings