ingredients
all
sumac
toasted ground fennel
5 each pitas
torn or cut into wedges
Extra-virgin olive oil
zaatar
2 heads Romaine lettuce
washed
1 each English cucumber
sliced
2 each red bell peppers
julienned
1/2 red onion
shaved thin
1/2 pint cherry tomatoes
halved
1/2 cup feta cheese
crumbled
1 Tbsp fresh oregano or mint
minced
2 Tbsp lemon juice
2 Tbsp extra virgin olive oil
1 tsp dried oregano
Kosher salt and black pepper to taste
1
Toss the pita with enough olive oil to lightly coat, then sprinkle with desired spices. Gently pan fry or bake in a 375F oven until golden brown.
2
Cut the lettuce into small pieces. Toss each vegetable separately with a small amount of the dressing and season with salt and pepper. Arrange neatly on a platter and garnish with feta and fresh herbs.