Tomato, Cucumber, and Pita Salad Recipe

Name: Tomato, Cucumber, and Pita Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Kalamata or other brine-cured black olives (5 oz), halved lengthwise and pitted; 3/4 cup extra-virgin olive oil; 2 teaspoons minced garlic; 1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled; 2 (2- by 1/2-inch) strips fresh lemon zest, thinly sliced crosswise; 1/2 teaspoon coarsely ground black pepper; 1/4 teaspoon coarse salt; 4 (6-inch) pita loaves with pockets, split horizontally; 1/4 cup olive oil; 2 tablespoons za'atar; 3 tablespoons fresh lemon juice; 4 hearts of romaine (1 1/2 lb), cut into 2-inch pieces; 1 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and thinly sliced crosswise; 1 pt grape or cherry tomatoes, halved; 3/4 lb feta, coarsely crumbled (2 1/2 cups); 3 tablespoons za'atar

Servings: persons

1 cup Kalamata or other brine-cured black olives (5 oz), halved lengthwise and pitted
3/4 cup extra-virgin olive oil
2 teaspoons minced garlic
1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
2 (2- by 1/2-inch) strips fresh lemon zest, thinly sliced crosswise
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon coarse salt
4 (6-inch) pita loaves with pockets, split horizontally
1/4 cup olive oil
2 tablespoons za'atar
3 tablespoons fresh lemon juice
4 hearts of romaine (1 1/2 lb), cut into 2-inch pieces
1 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and thinly sliced crosswise
1 pt grape or cherry tomatoes, halved
3/4 lb feta, coarsely crumbled (2 1/2 cups)
3 tablespoons za'atar

1
Stir together all olive ingredients in an airtight container and marinate olives, chilled, at least 8 hours.
2
Bring to room temperature before using.
3
Preheat oven to 350F.
4
Brush rough sides of pita halves with oil and sprinkle with za'atar.
5
Cut each round into 8 wedges, then halve each wedge diagonally.
6
Arrange triangles, oiled sides up, on 2 baking sheets and bake in batches in middle of oven until crisp and pale golden, about 10 minutes.
7
Cool on a rack.
8
Add lemon juice to marinated olives, then close container and shake vigorously.
9
Divide olive mixture between 2 large salad bowls.
10
Divide romaine, cucumber, tomatoes, feta, and pita toasts between bowls, then sprinkle with za'atar and toss.

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup Kalamata or other brine-cured black olives (5 oz), halved lengthwise and pitted, 3/4 cup extra-virgin olive oil, 2 teaspoons minced garlic, 1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled, and more.

Yes, Tomato, Cucumber, and Pita Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato, Cucumber, and Pita Salad

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