Fattoush-Inspired Salad with Crispy Za'atar Flatbread

1 MISE: remove the seeds from a cucumber. Slice the tomatoes and cucumber into bite sized cubes (make them as big as you want just make sure that they’re all the same size!). Dice red onion into 1/4” cubes. Pick some chunky bits of parsley and reserve. Pick mint leaves and reserve (I usually use 1/4 the amount of mint to parsley).

2 FLATBREAD: tear into rustic pieces, coat with vegetable oil, za ‘atar, and salt and bake @375f until crunchy but not burnt.

3 ASSEMBLE: add in the fruits/veggies to a bowl, and season with good olive oil, a squeeze of lemon, a tiny splash of red wine or sherry vinegar, salt, pepper and za ‘atar and mix until glossy, add in the herbs and flatbread crisps and gently toss. Check for seasoning and serve.