Fattoush Salad

1 Tablespoon Za'atar

3 Tablespoons Lemon Juice

1 Tablespoon Red Wine Vinegar

2 Tablespoons Olive Oil

2 6 or 8-Inch Round Pieces Pita Bread, Toasted and Chopped into Bite-Sized Pieces

1 15-Ounce Can Chickpeas, Drained and Rinsed

1 3.8-Ounce Can Sliced Black Olives

1 Large Roma Tomato, Diced

1 Red Bell Pepper, Roasted and Diced

1 Head Romaine Lettuce, Chopped

1/4 Large Red Onion, Thinly sliced

1/2 Cup Chopped Fresh Parsley

Salt and Pepper

Fresh Mint Leaves, to Garnish (Optional)

Though this recipe barely needs instruction, here goes: Whisk together the za'atar, lemon juice, and vinegar in a small bowl. Slowly drizzle in the oil while whisking vigorously to emulsify the dressing. Once well-combined, set aside.

Toss together all of the remaining ingredients in a large salad bowl so that all the veggies and pieces of pita are evenly distributed throughout. Drizzle the dressing over while continuing to toss, so that the whole salad gets an even coating. Sprinkle with salt and pepper to taste, and top with mint leaves, if desired.

Serves 3 - 4 as a Main, 7 - 8 as a Side Dish

©Hannah Kaminsky http://www.bittersweetblog.com