Fattoush with Queso Fresco

By LRay

Bon Appetit, March 2017, page 29.

Toasty pita chips, crisp romaine, and cool cucumbers make for a Middle Eastern–style salad recipe that comes together on the fly.

Ingredients

• 5 teaspoons za’atar, divided
• 1/3 cup plus 3 tablespoons olive oil
• 2 6-inch pitas, sliced in half crosswise, torn into 1-inch pieces
• 3 tablespoons fresh lemon juice
• 2 teaspoons honey
• 1 romaine heart, halved lengthwise, then cut crosswise 1/2 inch thick
• 1 small red onion, thinly sliced
• 2 Persian cucumbers, cut lengthwise into quarters, then crosswise 1/2 inch thick
• 1 cup halved cherry tomatoes
• 1 cup cilantro leaves with tender stems
• 1 cup parsley leaves with tender stems
• 1/2 cup torn dill
• 1/2 cup mint leaves
• Kosher salt
• 4 ounces queso fresco, crumbled
• Sumac (for serving; optional)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Preheat oven to 350°. Mix 4 tsp. za’atar into ⅓ cup oil in a small bowl. Spread out pita on a parchment-lined baking sheet, drizzle with za’atar oil, and toss until evenly coated. Bake, tossing once, until golden and crisp, 12–15 minutes. Let cool.

Whisk lemon juice, honey, remaining 3 Tbsp. oil, and remaining 1 tsp. za’atar in a large bowl. Add romaine, onion, cucumbers, tomatoes, cilantro, parsley, dill, mint, and pita chips to vinaigrette and toss to coat; season with salt.

Transfer to a platter. Top with queso fresco and sprinkle with sumac if using.

Do Ahead: Pita chips can be made 3 days ahead; store airtight at room temperature. Vinaigrette can be made 6 hours ahead; cover and chill.

Preheat oven to 350°. Mix 4 tsp. za’atar into ⅓ cup oil in a small bowl. Spread out pita on a parchment-lined baking sheet, drizzle with za’atar oil, and toss until evenly coated. Bake, tossing once, until golden and crisp, 12–15 minutes. Let cool.

Whisk lemon juice, honey, remaining 3 Tbsp. oil, and remaining 1 tsp. za’atar in a large bowl. Add romaine, onion, cucumbers, tomatoes, cilantro, parsley, dill, mint, and pita chips to vinaigrette and toss to coat; season with salt.

Transfer to a platter. Top with queso fresco and sprinkle with sumac if using.

Do Ahead: Pita chips can be made 3 days ahead; store airtight at room temperature. Vinaigrette can be made 6 hours ahead; cover and chill.