A colorful gang of cherry tomatoes and heirlooms mixed with zhuzhed-up pita chips, salty feta, and lots of herbs.
Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.
AnonymousLouisville, KY8/4/2020I made a large quantity of this salad for a crowd, and it was a hit! For fellow non-Americans who don't have access to Stacy's pita chips, I just cut some pita bread into squares, tossed through some olive oil, and put them in the oven for about 10 minutes at 200C (stirring halfway so the edges didn't burn). No need to season at this stage, as the za'atar dressing and salt added later do the trick. I prepared the salad ahead of time, but cut the tomatoes on the day and stirred the ingredients together just before serving. The dressing stored well in a jar and tasted perfect the following day.
hannah_nMelbourne Australia2/27/2020so so good! i snuck in a few castleveltrano olives and a kirby. will definitely make this again as long as peak tomatoes last. YUM.marcylaneWoodbury, CT9/2/2019I made this twice: once for a friend who is allergic to sesame so I skipped the step of heating the oil with the zaatar and just made a dressing without the zaatar. It was delicious both times but I honestly couldn't find much of a difference, so if you don't want to turn on anything in your kitchen, I would skip that step.
bengelsMontreal8/19/2019This was both fancy and beautiful, and the perfect way to use farmers' market tomatoes. I will absolutely make it again!alizaraeNew York8/5/2019Excellent salad, bursting with beautiful tomato flavor and offset with the warmth of the za'atar and the crunchiness of the pita chips. STRONG RECOMMEND. headtopics.com
Sarah ShiNew York7/27/2019This was a really delicious and easy tomato salad. The only change I made was using a whole garlic clove instead of half. I brought this to a dinner party and everyone enjoyed it and asked for the recipe. Read more: Bon Appétit »
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