Categories: Salad
Ingredients
- 4 cups cubed challah bread
- 4 tbsp. olive oil, divided
- 1 tsp black pepper, divided
- 1/8 tsp kosher salt, plus 1/4 tsp, divided
- 2 small Persian cucumbers, quartered
- 3 small Roma tomatoes, quartered
- 1 cup fresh parsley leaves with tender stems
- 2 tbsp. pitted oil-cured olives, halved
- 2 tbsp. lemon juice
- 3 oz. black feta cheese
- 1 tsp za'atar
Directions
-
Toss bread with 2 tbsp. oil, 1/2 tsp pepper and 1/8 tsp salt in a medium bowl. Heat a large skillet over medium-high heat. Add the bread and cook, stirring constantly, until charred in spots, 2-4 minutes. Transfer to a plate to cool.
-
Add cucumbers, tomatoes, parsley, olives and lemon juice to the bowl along with the remaining 2 tbsp. oil, 1/2 tsp pepper and 1/4 tsp salt; toss to combine.
-
Using tongs or a slotted spoon, transfer the vegetables to a serving platter. Arrange the croutons around the edges and top the salad with feta. Drizzle the feta with any remaining dressing and sprinkle with za’atar.