¾lb.heirloom tomatoesabout 2, sliced into 8 – 12 wedges depending on size
6oz.Cherry tomatoeshalved
1tspkosher saltdivided, plus more
1cpita chips or 1/4 baguette sliced and toasted
2ozfeta cheese crumbles
¼cupbasil leavestorn if large
1/8cupmint leavestorn if large
Dressing
3Tbspextra-virgin olive oil
1Tbspza’atar
1/4tsp black pepper
½tspdried oreganoGreek
1lemon for zest and juice
Small garlic clove
½tsphoney
Instructions
In a medium bowl, toss heirloom wedges and cherry tomatoes with ½ tsp kosher salt to combine and set aside.
Finely grate or zest ½ the lemon and combine with finely grated garlic. Put rest of lemon aside.
Heat 3 Tbsp oil in a small saucepan or skillet over medium heat just until starting to shimmer. Add za’atar, black pepper, and oregano and cook for about one minute, stirring occasionally. It should become slightly darkened in color and fragrant. Add lemon zest and garlic and cook for 15 seconds, then remove from heat. You just want to cook out the raw flavor of the garlic, not brown it. Transfer the za’atar oil into a measuring cup.
Place pita chips or toasted baguette in a bowl and toss with 1 tbsp za’atar oil and a pinch of salt. Try not to break the chips.
Cut the reserved lemon in half and squeeze the juice into the measuring cup with the za'atar oil. Add honey, ¼ tsp salt, and whisk to combine. Gradually whisk in za’atar oil whisking constantly until emulsified. Add more lemon juice, honey, or salt if needed.
Pause here if other elements of the meal are not complete. Complete the next two steps just before serving the salad.
Add feta, basil, mint and reserved tomatoes to bowl with chips and drizzle dressing all over. Toss to combine.
Place salad onto a platter with all the juices in the bowl. Serve quickly so the bread does not get soggy.
Notes
(Adapted from Bon Appetit)For a zippy dressing, after the honey add one tablespoon of red wine vinegar, white wine vinegar, or champagne vinegar to the dressing mix.