A classic Lebanese salad with a garlic-vinegar dressing balanced by the creamy crumbled feta.
- 1 large day-old pitta bread
- olive oil, for brushing
- 250 g mixed tomatoes such as heirloom ox heart, kumato and/or mixed cherry tomatoes
- 1 baby cos lettuce, washed and torn into large pieces
- 150 g feta, coarsely crumbled
- 2 sprigs oregano, leaves picked
- 2 tsp za'atar
- ½ pomegranate, seeded, optional
- 1 garlic clove, left whole
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- ¼ tsp sea salt
- pinch black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 1 hour
- For the dressing, place all the ingredients in a jar, seal and shake well. Stand for 1 hour.
- Meanwhile, preheat the oven to 180ºC. Place the pitta bread on a baking tray and brush all over with oil. Bake for 8–10 minutes or until lightly golden and crisp. Break into bite-sized pieces.
- Cut the tomatoes into a mixture of bite-sized slices, chunks and rounds for texture and variety.
- When ready to serve, remove the garlic clove from the dressing. Place the lettuce, tomatoes, feta, oregano, za'atar and pita into a serving bowl. Add the dressing and gently toss to combine. Scatter with the pomegranate seeds and serve immediately.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.