Tomato And Cucumber Salad With Pita Bread And Zaatar Food

TOMATO AND CUCUMBER SALAD WITH PITA BREAD 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

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.

ZA'ATAR MARINATED TOMATO SALAD

Steps:

• *The feta and the zaatar have their own salt so add salt at the end for your own taste.
• Chop tomatoes in fours.
• Chop parsley.
• Crumble up the feta.
• Put olive oil, vinegar, spices, parsley,garlic in blender and blend on high speed to creat an emulsion and mix the flavors together.
• In a large bowl pour the emulsion and then add the chopped tomatoes and feta.
• Mix well to incorporate.
• Pour everything into a small Tupperware container with lid.
• Chill in the fridge to meld the flavors 2-24 hours.
• Serve with pita or crusty bread.

QUICK CUCUMBER, TOMATO AND FETA SALAD

Steps:

• In a small bowl, toss cucumber with cherry tomatoes. Add feta cheese and a handful of pitted kalamata olives.
• Drizzle with a little vinegar or lemon juice and olive oil and season with salt and pepper.
• Spoon each serving into an iceberg lettuce leaf.

AVOCADO TOMATO SALAD WITH CUCUMBERS

Steps:

• Cut avocados into wedges. Peel cucumbers, if desired, and cut into slices. Core tomatoes and cut into wedges. Transfer all to a bowl.
• Add vinegar, Italian dressing, oregano, pepper, and salt; mix until well combined. Taste and adjust seasonings.

ZA'ATAR ZOODLE SALAD

Steps:

• Put zucchini noodles in a large bowl; snip into 4- to 6-inch lengths using kitchen shears. Add tomatoes, carrot, and chives. Drizzle with balsamic vinegar and oil and sprinkle with za'atar and salt; toss to combine. Sprinkle with Parmesan. Serve immediately or chill, covered, for up to 1 day.

PITA-BREAD SALAD WITH CUCUMBER, MINT, AND FETA

Steps:

• Preheat oven to 350 degrees. Spread pita squares in a single layer on a rimmed baking sheet, and bake until they are nicely crisp, about 20 minutes. Remove from oven. In a small bowl, whisk together vinegar and olive oil, and season with salt.
• In a medium salad bowl, combine toasted pita bread, celery, and cucumber; add vinegar mixture, and toss well to combine. Just before serving, add mint and watercress; gently toss again. Sprinkle feta cheese over the top, and season with pepper.

PITA BREAD SALAD WITH TOMATOES AND CUCUMBER (FATTOUSH) RECIPE - (4/5)

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.