Name: Tomato, Cucumber, and Pita Salad
Cook time: 1 1/2 hours
Total time: 9 1/2 hours
Yield: Makes 16 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

We seasoned this salad — based on the Middle Eastern bread salad called fattoush — with za'atar, a mixture of salt, sumac, sesame, and thyme.

Cooks' notes:

·Olives can marinate up to 2 weeks.
· Pita toasts can be made 2 days ahead and kept in an airtight container at room temperature.

Recipe notes

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