Arabic Caesar Salad

• 2 whole pitas (or 2 matzohs)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon za'atar, or to taste
• 2 tomatoes
• 1 green bell pepper
• 1 cucumber
• 1/2 medium onion
• 2 scallions, chopped (white and green parts)
• 1 cup watercress or any wild greens
• 1 handful (about 1/4 cup) coarsely chopped fresh mint
• 1 handful (about 1/4 cup) coarsely chopped fresh cilantro or parsley
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground pepper, or to taste

1. Preheat the oven to 350 degrees.
2. Brush the pita breads with 1 tablespoon of the olive oil and sprinkle with 1/2 teaspoon of the zaatar.
3. Bake on a cookie sheet for about 5 minutes or until crisp but not browned.
4. (If you are using matzoh, follow these directions but toast in a 200-degree oven.)
5. Dice the tomatoes, pepper, cucumber, and onion into 1-Inch chunks and put them into a salad bowl.
6. Add the scallions, watercress, mint, and cilantro or parsley and toss together.
7. Put the garlic, lemon juice, salt, and pepper in a small bowl.
8. Whisk in the remaining olive oil.
9. Just before serving, pour the dressing over the vegetables and sprinkle with the remaining zaatar: Break up the pita and toss gently with the vegetables.
10. Adjust seasonings and serve immediately.

pitas, extra virgin olive oil, tomatoes, green bell pepper, cucumber, onion, scallions, handful, handful, clove garlic, lemon juice, salt, freshly ground pepper

Taken from www.cookstr.com/recipes/arabic-caesar-salad (may not work)