High-Protein Middle Eastern Summer Salad with Za'atar Toasts
15 mins prepServes 4
A fresh and fueling Middle Eastern salad with tomatoes, cucumbers, herbs, and a pomegranate molasses dressing, served atop creamy whole milk cottage cheese with crispy mini za’atar toasts.
1. Make the salad: Finely chop all herbs - the parsley, scallions, dill, and mint - and place in a large mixing bowl. Dice cucumbers and tomatoes into 1/2” pieces, and place in the mixing bowl with the herbs. Add red wine vinegar, 2 tbsp. olive oil, pomegranate molasses, sumac and salt, and stir well until all ingredients are combined. (This can be done ahead of time; place in the fridge for up to 1 day prior!).
2. Make the mini za’atar toasts: Preheat oven to 350F. Slice baguette into 1” pieces and toss on a baking tray with za’atar and 1 tbsp. olive oil. Bake for 10 minutes, or until toasts are crispy and golden brown.
3. Assemble: On a large serving platter, spread cottage cheese in an even layer. Top with salad. Serve with mini toasts!
