Za’atar Feta Salad

Courtesy of Fleishigs Magazine (Issue #59)
Serves: 6-8
This is an Israeli take on the classic Greek salad, there’s saltiness from the feta, freshness from the vegetables, tanginess from the vinaigrette and texture from the roasted chickpeas.

Ingredients:

FOR THE VINAIGRETTE:

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 clove garlic, minced
• 1 1/2 teaspoons za’atar, plus more for garnish
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt

FOR THE SALAD:

• 6 cups mixed greens
• 1 1/2 cups sliced tomatoes
• 2 Persian cucumbers, sliced
• 1/2 cup olives
• 1 cup crumbled Tnuva feta cheese, divided
• 1 1/2 cups Roasted Chickpeas

Instructions

1. For the vinaigrette, add all ingredients to a jar, seal tightly and shake until fully emulsified.
2. Toss greens, tomatoes, cucumbers and olives in a large bowl. Add 1/2 cup feta and vinaigrette; lightly toss to coat. Top with remaining 1/2 cup Tnuva feta and a sprinkle of za’atar. Enjoy!