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

1. 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.

2. 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.

3. 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.

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