Fattoush (Pita Bread Salad)
Serves 8-10

For Za’atar:
2 tbsp. minced fresh thyme leaves
2 tbsp. sesame seeds, toasted
2 tsp. ground sumac
1/2 tsp. salt

For Pita Toasts:
4 6-inch pita loaves with pockets, split horizontally
Olive oil for brushing
2 tbsp. za’atar

For Salad:
4 hearts of romaine, cut into 2 inch pieces
1 seedless (or English) cucumber, halved lengthwise, cored, and thinly sliced
1 pint grape or cherry tomatoes, halved
1 cup Kalamata olives, pitted and halved
3/4 lb. feta cheese, crumbled
3 tbsp. za’atar
Juice of one lemon
Olive oil

Make za’atar: Stir together all ingredients in a small bowl. (Za’atar keeps, chilled in a sealed plastic bag, 1 week.)

Make pita toasts: Preheat oven to 350 degrees. Brush rough sides of pita halves with olive oil and sprinkle with 2 tbsp. of the za’atar. Arrange halves, oiled side up, on 2 baking sheets and bake in oven until crisp and pale golden, about 10 minutes. Cool on rack. Once cool, bread into irregular large pieces. (Can be made one day ahead. Store in ziploc bag.)

Make salad: Place lettuce, tomatoes, olives, cucumber, pita toasts, feta cheese, and the remaining za’atar in a large salad bowl. Drizzle generously with olive oil and pour the lemon juice over. Toss the salad and taste. Add more lemon juice as needed.