Israeli Salad with Challah Croutons & Feta

Cucumbers, tomato, parsley and feta are the basics of an Israeli salad, which is as common at breakfast as at any other meal. Here, fluffy challah croutons make the dish a sort of mash-up of the Lebanese bread salad fattoush, made with pita, and a Tuscan panzanella. It’s just the kind of cross-pollination modern Israeli food is known for. And for you, it’s a healthy meal that’s ready in 25 minutes!”

Ingredients

4 cups cubed challah bread (1-inch pieces)
4 tablespoons extra-virgin olive oil, divided
1 teaspoon ground pepper, divided
⅛ teaspoon kosher salt plus ¼ teaspoon, divided
4 small Persian (mini) cucumbers, quartered
3 small Roma tomatoes, quartered
1 cup fresh parsley leaves with tender stems
2 tablespoons pitted oil-cured olives, halved
2 tablespoons lemon juice
1 (3 ounce) block feta cheese
1 teaspoon za’atar (see Tip)

Directions

1Toss bread with 2 tablespoons oil, ½ teaspoon pepper and ⅛ teaspoon salt in a medium bowl. Heat a large skillet over medium-high heat. Add the bread and cook, stirring constantly, until charred in spots, 2 to 4 minutes. Transfer to a plate to cool.
2Add cucumbers, tomatoes, parsley, olives and lemon juice to the bowl along with the remaining 2 tablespoons oil, ½ teaspoon pepper and ¼ teaspoon salt; toss to combine.
3Using tongs or a slotted spoon, transfer the vegetables to a serving platter. Arrange the croutons around the edges and top the salad with feta. Drizzle the feta with any remaining dressing and sprinkle with za’atar.