Za’atar Grilling Cheese with Greek Salad and Garlic Pita Croutons

This za’atar grilling cheese is a protein-packed wonder that transforms into a crispy, gooey delight when pan-fried. Coated in aromatic za’atar spice, it becomes the star of a hearty vegetarian dinner that comes together in just 25 minutes.

Serve the golden cheese slabs over crisp romaine, fresh cucumber and zesty marinated tomatoes and red onions, all tossed in a sweet Greek vinaigrette. Crushed garlic pita croutons add the perfect crunch to every bite.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

8 ounce Grilling CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the vegetables: Halve the cucumber lengthwise, then slice into half-moons. Dice the tomato. Peel and thinly slice the red onion. Cut the lemon into wedges. Mince the garlic.
2. Make the marinated tomatoes: In a small bowl, combine diced tomato, a pinch of salt, a pinch of sugar and a squeeze of lemon juice. Set aside.
3. Prepare the pita croutons: Cut the whole wheat pitas into bite-sized pieces. In a skillet over medium heat, melt 1 tablespoon butter and add the minced garlic. Add pita pieces and toast until golden and crispy, about 3-4 minutes. Season with salt and pepper. Set aside.
4. Cook the grilling cheese: Pat the grilling cheese dry with paper towels. Cut into ½-inch thick slabs. Sprinkle both sides with za’atar spice and a pinch of salt. In a non-stick skillet over medium-high heat, add 1 teaspoon cooking oil. Cook cheese slabs for 2-3 minutes per side until golden brown and crispy on the outside, soft inside.
5. Assemble the salad: In a large bowl, combine baby lettuce, cucumber, marinated tomatoes (with juices) and sliced red onion. Add the Greek vinaigrette and toss to coat.
6. Serve: Divide salad between plates. Top with the za’atar grilling cheese slabs and sprinkle with garlic pita croutons. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, halloumi or any firm, high-melting-point cheese works well. Avoid soft cheeses like mozzarella.

How do I store leftovers?

Store the salad and cheese separately in airtight containers in the fridge for up to 2 days. Reheat the cheese in a dry skillet to restore crispiness.

Can I make this vegan?

The grilling cheese is dairy-based, but you can substitute with a firm vegan cheese that grills well. Use vegan butter and skip the Greek vinaigrette or use a vegan dressing.