Active Time

　　1 1/2 hours

　　Total Time

　　9 1/2 hours

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

　　

Ingredients

Makes 16 servings

　　

For marinated olives

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

　　

For pita toasts

4 (6-inch) pita loaves with pockets, split horizontally

　　1/4 cup olive oil

　　2 tablespoons za'atar

　　

For salad

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

　　

Marinate olives:

Step 1

Stir together all olive ingredients in an airtight container and marinate olives, chilled, at least 8 hours. Bring to room temperature before using.

　　

Make pita toasts:

Step 2

Preheat oven to 350°F.

　　

Step 3

Brush rough sides of pita halves with oil and sprinkle with za'atar. Cut each round into 8 wedges, then halve each wedge diagonally. Arrange triangles, oiled sides up, on 2 baking sheets and bake in batches in middle of oven until crisp and pale golden, about 10 minutes. Cool on a rack.

　　

Assemble salad:

Step 4

Add lemon juice to marinated olives, then close container and shake vigorously. Divide olive mixture between 2 large salad bowls. Divide romaine, cucumber, tomatoes, feta, and pita toasts between bowls, then sprinkle with za'atar and toss.

　　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.