Tomato Salad with crispy Za'atar Pita Chips

1

Preheat the oven to 450°F. Line a baking sheet with parchment paper. Tear the pitas into bite-sized pieces and scatter them on the prepared sheet. Drizzle with 2 Tbsp olive oil and sprinkle with 1 Tbsp za’atar. Toss to coat each piece evenly. Bake for about 7 minutes, or until the chips are crisp and golden brown. Set aside to cool.

2

In a large bowl, combine the chopped tomatoes, shallots, parsley, mint, and 1 tsp salt. Toss gently and let sit while you make the dressing—this helps draw out the tomato juices and enhances the flavour.

3

In a small jar or bowl, whisk together the remaining ¼ cup olive oil, 1 Tbsp za’atar, 3 Tbsp sherry vinegar, 2 tsp honey, 1 tsp Aleppo pepper, 1 tsp sumac, and 1 tsp salt. Taste and adjust seasoning if needed.

4

Transfer the marinated tomato mixture to a serving dish. Top with the crispy pita chips and drizzle generously with the dressing. Serve immediately to keep the chips crisp.