Ingredients
1
cup Kalamata or other brine-cured black olives (5 oz), halved lengthwise and pitted
3/4
cup extra-virgin olive oil
1
tbsp chopped fresh oregano or 1 tsp dried, crumbled
2
(2- by 1/2-inch) strips fresh lemon zest, thinly sliced crosswise
1/2
tsp coarsely ground black pepper
4
(6-inch) pita loaves with pockets, split horizontally
4
hearts of romaine (1 1/2 lb), cut into 2-inch pieces
1
seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and thinly sliced crosswise
1
pt grape or cherry tomatoes, halved
3/4
lb feta, coarsely crumbled (2 1/2 cups)
Directions
2.
Stir together all olive ingredients in an airtight container and marinate olives, chilled, at least 8 hours. Bring to room temperature before using.
4.
Preheat oven to 350°F.
5.
Brush rough sides of pita halves with oil and sprinkle with za\'atar. Cut each round into 8 wedges, then halve each wedge diagonally. Arrange triangles, oiled sides up, on 2 baking sheets and bake in batches in middle of oven until crisp and pale golden, about 10 minutes. Cool on a rack.
7.
Add lemon juice to marinated olives, then close container and shake vigorously. Divide olive mixture between 2 large salad bowls. Divide romaine, cucumber, tomatoes, feta, and pita toasts between bowls, then sprinkle with za\'atar and toss.
9.
Olives can marinate up to 2 weeks.
10.
Pita toasts can be made 2 days ahead and kept in an airtight container at room temperature.
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