Mediterranean Veggie Salad

with Za'atar Pita Chips & Feta Cheese

30 MIN

$17.99 2-4 Servings

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From the Test Kitchen

Our spin on the classic Mediterranean fattoush salad features za'atar-roasted pita chips, pickled shallot, cucumbers, tomatoes, feta, and olives piled on top of simply-dressed arugula and spinach.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

530 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pocketless Pitas
6 oz Baby Spinach
4 oz Arugula
½ lb Grape Tomatoes
2 Persian Cucumbers
1 oz Pitted Niçoise Olives
1½ oz Feta Cheese
1 Shallot
1 bunch Mint
1 Tbsp Sugar
1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
2 Tbsps White Balsamic Vinegar

step-by-step

instructions

1 Make the za'atar pita chips

Place an oven rack in the center of the oven; preheat 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.

2 Prepare the remaining ingredients

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

3 Pickle the shallot

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.

4 Finish & serve your dish

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 spinach and arugula; toss to coat. Serve the salad topped with the pita chips, sliced cucumbers, chopped 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!