- serves 4 people
- preparation 15 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 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
Dressing
- 1 garlic clove, left whole
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- ¼ tsp sea salt
- pinch black pepper
Marinating time: 1 hour
Instructions
- 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.
Photography by Danielle Abou Karam.
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Cook’s Notes
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.
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