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Fattoush With Queso Fresco
Ingredients
- 5 teaspoons za’atar, divided
- ⅓ cup plus 3 tablespoons olive oil
- 2 6-inch pitas, sliced in half crosswise, torn into 1-inch pieces
- 3 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 romaine heart, halved lengthwise, then cut crosswise ½ inch thick
- 1 small red onion, thinly sliced
- 2 Persian cucumbers, cut lengthwise into quarters, then crosswise ½ inch thick
- 1 cup halved cherry tomatoes
- 1 cup cilantro leaves with tender stems
- 1 cup parsley leaves with tender stems
- ½ cup torn dill
- ½ cup mint leaves
- Kosher salt
- 4 ounces queso fresco, crumbled
- Sumac (for serving; optional)
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