Ingredients:

  • 2 rounds of pita bread, cut into petite triangles  

  • ¼ cup olive oil  

  • 12 oz. mixed greens - baby arugula, radicchio, iceberg, butter lettuce and savoy cabbage strike a good balance of bitter, sweet, delicate and crisp  

  • 1 pt multicolored cherry tomatoes, halved  

  • 1 English cucumber, chopped  

  • 1 bu. scallions, thinly sliced  

  • 6 sm. radishes, thinly sliced  

  • 1 - 15 oz. can chickpeas, drained  

  • ½ lb. sheep’s milk feta cheese, crumbled  

  • 15 mint leaves, roughly chopped or torn  

Directions:

  • Heat a large heavy bottom pan over medium-high heat and add the olive oil. When the oil is hot, fry the pita until golden brown, turn to crisp on both sides; season with salt and pepper, then drain onto a paper towel lined sheet pan and set aside to cool  

  • In a large bowl toss all of the salad ingredients together with the pita chips, season lightly with salt, pepper and Za’atar, reserving a bit of za’atar for garnishing the top   

  • Dress the salad with the lemon-yogurt vinaigrette and garnish with additional Za’atar spice blend  

  • Yields: Serves 6-8