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
11⁄2 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
11⁄2 cups sliced tomatoes
2 Persian cucumbers, sliced
1⁄2 cup olives
1 cup crumbled Tnuva feta cheese, divided
11⁄2 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!