Cucumbers, tomato, parsley and feta are the basics of an Israeli salad, which is as common at breakfast as at any other meal. Here, fluffy challah croutons make the dish a sort of mash-up of the Lebanese bread salad fattoush, made with pita, and a Tuscan panzanella. It's just the kind of cross-pollination modern Israeli food is known for. And for you, it's a healthy meal that's ready in 25 minutes! Source: EatingWell Magazine, May 2019

Adeena Sussman
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Tip: Look for za'atar with other spice blends at most well-stocked supermarkets.

Nutrition Facts

222 calories; 16.1 g total fat; 4 g saturated fat; 15 mg cholesterol; 436 mg sodium. 221 mg potassium; 18.1 g carbohydrates; 1.1 g fiber; 4 g sugar; 5.5 g protein; 1216 IU vitamin a iu; 22 mg vitamin c; 29 mcg folate; 99 mg calcium; 2 mg iron; 19 mg magnesium;