Greek…ish Salad

Greek…ish Salad

200 grams feta cheese, drained and crumbled

4 ounces labneh

2 tablespoons olive oil

Kosher salt

optional: add the juice and zest of half a lemon

Using an immersion blender or a hand mixer, whip the feta and labneh together. Add in the olive oil, season with a pinch of salt and continue whipping until well combined and the feta becomes completely creamy and homogenous. You almost want to aim for overwhipping. If desired, add the lemon juice and zest and mix in. Season to taste and set aside while you prepare the remaining ingredients.

For the salad:

Ripe tomatoes, whatever is best right now, cut into chunks

2-3 Persian cucumbers, cut into bias slices

¼ cup Castelvetrano olives, sliced thin

¼ cup Picked Italian parsley leaves

¼ cup Picked mint leaves

1/8 cup Picked dill

Olive oil, for drizzling

1 lemon

Kosher salt, to taste

Freshly ground black pepper, to taste

For the crispy pita:

2-3 pieces of thin pita

Olive oil, as needed

Kosher salt

Za’atar

Preheat your oven to 325 degrees. Line a baking sheet with parchment paper. Tear the pita into bite-sized pieces. Drizzle generously with olive oil and season with kosher salt and Za’atar. Arrange in a single layer on a baking sheet. Bake until golden brown and crispy, about 8-12 minutes.

To plate the salad,

Spread the whipped feta down on your serving plate. Top the feta with the crispy pita. Toss the tomatoes, cucumbers and olives with a drizzle of olive oil and a squeeze of fresh lemon juice and season with salt and pepper. Top with the herbs.