Israeli Salad with Challah Croutons & Feta
Toss bread with 2 tablespoons oil, 1/2 teaspoon pepper and 1/8 teaspoon 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 to 4 minutes. Transfer to a plate to cool.Advertisement
Add cucumbers, tomatoes, parsley, olives and lemon juice to the bowl along with the remaining 2 tablespoons oil, 1/2 teaspoon pepper and 1/4 teaspoon 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.
Tip: Look for za'atar with other spice blends at most well-stocked supermarkets.
2 fat, 1 starch, 1 vegetable, 1/2 medium-fat protein