Feta Cheese Salad with Toasted Pita
Ingredients
Sauce
- 1/4 cup lemon juice
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Vegetables
- 1 bunch arugula
- 1 head lettuce thinly sliced
- 2 large tomatoes seeded and sliced
- 1 piece feta cheese
- 1 cup pomegranate seeds
- 1/2 cup walnut halves
- 1/2 cup olive slices
- 2 medium cucumbers sliced
Bread fingers
- 2 thick Arab bread loaves
- 3-4 tablespoons olive oil
- 2-3 tablespoons za'atar with sesame
Preparation
Set the oven rack to the middle and preheat the oven to 180°C.
Cut the bread into fingers about 3 inches long and 1 inch wide using kitchen scissors or a sharp knife. Place the bread in a wide pan and drizzle with olive oil and sprinkle with za'atar.
Bake the bread fingers for 15 to 20 minutes until golden and crispy.
Place the arugula, lettuce, and tomatoes in a large serving dish for the vegetables.
Crumble the feta cheese into small strands with your fingertips and sprinkle over the vegetables. Distribute the tomato slices over the vegetables and add the pomegranate seeds, walnuts, olives, and cucumbers.
Place the lemon juice, vinegar, salt, pepper, and oil in a small bowl for the sauce and mix with a fork until well combined.
Arrange the bread fingers on the salad, drizzle with the sauce, and serve immediately.
