Ingredients
Units
Scale
For the Salad
- 1 large romaine lettuce head (or 2 little gem lettuces)
- 1 pint sungold tomatoes, halved
- 3 Persian cucumbers, finely diced
- 10 medjool dates, quartered then charred in a hot pan
- 4 ounces sheep’s milk feta cheese
- 3 white or yellow nectarines
- 1/3 cup chopped mint, about 1/3 bunch
- 3 pitas, cut into pieces, tossed in olive oil, s+p, baked at 425 until
- golden brown (about 6-7 minutes)
- 3 tablespoons olive oil
- Kosher salt
- Black pepper
For the Dressing
- Juice of about 2 lemons
- 1 tablespoon honey
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- Black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sumac (optional)
Instructions
- Preheat the oven to 400F. Cut the pita into wedges and lay between 2 sheet pans. Drizzle with olive oil, kosher salt, and black pepper and toss until the pita are evenly coated. Bake in preheated over for 7-8 minutes, or until golden brown. Remove from oven and set aside.
- As the pita chips are baking, begin to prep the vegetables. Cut the romaine, cucumbers, tomatoes, nectarines, and mint. Add to a mixing bowl.
- Next, cut the dates and char these in a pan until they become charred / browned.
- Make the dressing by combining all the ingredients in a glass jar and shake until emulsified.
- Assemble all the ingredients in a large mixing bowl, including the feta cheese, pita chips, vegetables, and nectarines. Dress with starting with about 1/4 cup of the dressing, and taste and adjust as desired. Serve immediately.
- Prep Time: 25
- Cook Time: 15
- Category: Salad
- Cuisine: Mediterranean