Preheat the oven to 400°F. Medium dice the pitas. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the za’atar to coat (reserving a pinch for serving). Toss to coat and arrange in an even layer. Toast in the oven 7 to 9 minutes, or until lightly browned. Remove from the oven.

Meanwhile, wash and dry the fresh produce. Roughly chop the lettuce. Halve, peel, and thinly slice the shallot. Thinly slice the cucumbers into rounds. Halve the olives. Halve the tomatoes. Pick the mint leaves off the stems.

In a small pot, combine the sliced shallot, sugar, vinegar, 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Turn off the heat. Set aside to cool.

In a large bowl, whisk together 2 tablespoons of the shallot pickling liquid and 1 tablespoon of olive oil; season with salt and pepper. Add the chopped lettuce and toss to coat. Serve the dressed lettuce topped with the pita chips, sliced cucumbers, halved olives, halved tomatoes, feta (crumbling before adding), mint leaves (tearing just before adding), and pickled shallot (draining before adding). Garnish with the reserved za’atar. Enjoy!