Ingredients

• 2 whole pitas (or 2 matzohs)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon za'atar, or to taste
• 2 tomatoes
• 1 green bell pepper
• 1 cucumber
• 1/2 medium onion
• 2 scallions, chopped (white and green parts)
• 1 cup watercress or any wild greens
• 1 handful (about 1/4 cup) coarsely chopped fresh mint
• 1 handful (about 1/4 cup) coarsely chopped fresh cilantro or parsley
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground pepper, or to taste

Directions

1. Preheat the oven to 350 degrees. Brush the pita breads with 1 tablespoon of the olive oil and sprinkle with ½ teaspoon of the za’atar. Bake on a cookie sheet for about 5 minutes or until crisp but not browned. (If you are using matzoh, follow these directions but toast in a 200-degree oven.)

2. Dice the tomatoes, pepper, cucumber, and onion into 1-Inch chunks and put them into a salad bowl. Add the scallions, watercress, mint, and cilantro or parsley and toss together.

3. Put the garlic, lemon juice, salt, and pepper in a small bowl. Whisk in the remaining olive oil. Just before serving, pour the dressing over the vegetables and sprinkle with the remaining za’atar: Break up the pita and toss gently with the vegetables. Adjust seasonings and serve immediately.

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