Jerusalem Salad

cucumber, tomato, feta, olives, chickpea

STARS

Taste all the flavors of your favorite pita shop—in a salad. Toss lettuce with chickpeas, pickled red onions, kalamata olives, feta, and tomato for a bowl layered with fresh Mediterranean flavors. Toss pita chips over the top for an added crunch and dress your salad with harissa tahini to taste.

Difficulty Level

Total Time: 20 minutes

Active Time: 20 minutes

Ingredients

Salad

½ cup rice vinegar
1 tablespoon sugar
½ teaspoon kosher salt
½ cup water
1 medium red onion, thinly sliced
2 tablespoons olive oil
2 whole wheat pitas, cut into bite-size strips
4 tablespoons feta cheese, crumbled
2 tablespoons fresh dill, finely chopped
4 cups little gem lettuce, shredded
1 Persian cucumber, sliced ¼-inch thick
1 10-oz jar roasted tomatoes, drained and sliced
1 15.5-oz can chickpeas, drained and rinsed
⅓ cup Kalamata olives, pitted and sliced

Harissa Tahini Dressing (optional)

⅓ cup tahini
⅓ cup water
2 garlic cloves, minced
¼ cup lemon juice
1 tablespoon harissa paste
¼ cup cilantro
1-½ tablespoons olive oil
½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon sumac
Salt and pepper to taste

Directions

Combine vinegar, sugar, salt, and water in a small saucepan and bring to a gentle simmer over medium heat. Place the onions in a heatproof bowl and carefully pour in the hot liquid, pressing down with a spoon to submerge. Cool to room temperature.

Heat the oil in a small skillet over medium heat and fry the pita strips until crispy, tossing occasionally. Spread onto a paper towel-lined plate.

Mix the crumbled feta and dill in a small bowl.

In a large mixing bowl, toss together the pickled onions, lettuce, cucumber, roasted tomatoes, chickpeas, and olives.

Blend all the dressing ingredients together, adjust seasoning to taste, and drizzle over the salad. Toss to combine.

Divide salad between 4 serving bowls and scatter dill feta and pita chips on top.