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Tomato, Olive and Cucumber Salad with Pita
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Za'atar is an Arabic spice mixture that is now very much in use in Israeli cooking. You can make your own by mixing salt, sumac, sesame and thyme or buy a blend. Prep time does not include time to marinate olives.

Serves: 16

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Mizrahi Dairy Salad

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For marinated Olives:
1 cup kalamata olives, halved lengthwise and pitted
3.4 cup extra virgin olive oil
2 tsp. garlic, minced
1 tbs fresh oregano, chopped (or 1 tsp. dried)
2 strips of fresh lemon zest (sliced crosswise and thin)
1/2 tsp. coarsely ground black pepper
1/4 tsp. kosher salt

For Pita toast:
4 6-inch pita loaves, split
1/4 cup olive oil
2 tbs za'atar

For salad:
3 tbs. fresh lemon juice
4 hearts of romaine (1.5 lbs) cut into 2-inch sections
1 cucumber, seeded, peeled and halved lengthwise then sliced thinly
1 pint cherry or grape tomatoes, halved
3/4 lb. feta cheese, crumbed coarsely
3 tbs za'atar


  1. Marinate the olive: placed olives and marinade ingredients in an airtight container and refrigerate overnight. Before serving, let stand until room temperature.
  2. Brush rough sides of pita halves with olive oil and sprinkle with za'atar. Cut each round into eight wedges, then halve each again, diagonally, to make triangles.
  3. Arrange pita, oiled side up, on baking sheets and bake in middle of oven at 350 degrees (F) until crisp, about 10 minutes. Cool on a rack.
  4. Add lemon juice to marinated olives, then mix vigorously.
  5. Divide marinated olives into two separate bowls. Divide romaine, cucumber, tomatoes, feta and pita into each bowl, then sprinkle with za'atar and toss.

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