Use the salad to fill a pita and add some garlic chicken for a complete meal. Serves 4.
2 oat-bran or whole wheat pita breads
2-3 large tomatoes, seeded and diced
3 minicukes, diced
Handful of pitted Kalamata olives, cut in half
10 spearmint leaves, torn into small pieces
6 Tbsp extra virgin olive oil
Juice of 1 lemon
1/2 tsp zahtar
Kosher salt and fresh black pepper, to taste
Toast the pitas in a dry frying pan or in the oven (set at 375°F) for 5 minutes or until slightly crispy. Set aside to cool.
In a large bowl, combine tomatoes, cucumbers, olives and mint.
In a small jar with a tight-fitting lid, combine oil, lemon juice, zahtar, salt and pepper. Shake well until the dressing is well mixed.
Tear the pita into bite-size pieces and add to the vegetables. Toss with the dressing, and serve.