Tomato, Cucumber, and Pita Salad

• 1 cup Kalamata or other brine-cured black olives (5 oz), halved lengthwise and pitted
• 3/4 cup extra-virgin olive oil
• 2 teaspoons minced garlic
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried, crumbled
• 2 (2- by 1/2-inch) strips fresh lemon zest, thinly sliced crosswise
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon coarse salt
• 4 (6-inch) pita loaves with pockets, split horizontally
• 1/4 cup olive oil
• 2 tablespoons za'atar
• 3 tablespoons fresh lemon juice
• 4 hearts of romaine (1 1/2 lb), cut into 2-inch pieces
• 1 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and thinly sliced crosswise
• 1 pt grape or cherry tomatoes, halved
• 3/4 lb feta, coarsely crumbled (2 1/2 cups)
• 3 tablespoons za'atar

1. Stir together all olive ingredients in an airtight container and marinate olives, chilled, at least 8 hours.
2. Bring to room temperature before using.
3. Preheat oven to 350F.
4. Brush rough sides of pita halves with oil and sprinkle with za'atar.
5. Cut each round into 8 wedges, then halve each wedge diagonally.
6. Arrange triangles, oiled sides up, on 2 baking sheets and bake in batches in middle of oven until crisp and pale golden, about 10 minutes.
7. Cool on a rack.
8. Add lemon juice to marinated olives, then close container and shake vigorously.
9. Divide olive mixture between 2 large salad bowls.
10. Divide romaine, cucumber, tomatoes, feta, and pita toasts between bowls, then sprinkle with za'atar and toss.

black olives, extravirgin olive oil, garlic, fresh oregano, lemon zest, ground black pepper, coarse salt, pockets, olive oil, lemon juice, hearts of romaine, cucumber, grape, feta

Taken from www.epicurious.com/recipes/food/views/tomato-cucumber-and-pita-salad-106758 (may not work)