Middle Eastern · Lunch
Spiced Herb Oil Sandwich
A pita sandwich built around a warmed olive oil dressing steeped with garlic, cumin, sumac and fresh herbs, spread thick and layered with tomato, cucumber, red onion and crumbled feta. Toasted pita cradles the herb oil, arugula adds bite, and lemon and za'atar finish the open-faced fold.
$4
12 minsPrep
5 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
449Calories
8.3gProtein
35.8gFat
28.4gCarbs
5.5gSugar
4.6gFiber
868mgSodium
31mgChol
8.9gSat Fat
485mgPotassium
240mgCalcium
2.4mgIron
0.5mcgVitamin B12
16mgVitamin C
vegetarian
low-cholesterol
low-calorie
mediterranean
all-time-classics
quick-lunch
vegan
Instructions
1
Prep
Mince the garlic and chop the parsley; halve the tomatoes and thinly slice the cucumber and red onion.
2
Warm the olive oil in a small skillet over low heat for 1 minute until fragrant, then stir in the garlic, cumin and sumac and cook 30 seconds.
3
Off the heat, stir the parsley, lemon juice and a pinch of salt into the warm oil until combined.
4
Warm the pita in a dry skillet over medium heat for 1 minute per side until it puffs slightly and shows light brown spots.
5
Split the pita and spoon the warm herb oil inside, then layer in the feta, tomato, cucumber and red onion.
6
Plate
Tuck the arugula into the pita, scatter the za'atar over top, and serve open-faced; work quickly to keep the oil warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420ml14 oz olive oil
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp sumac
- 1/2 cup1/2 cup parsley (28g)
- 2 tbsp2 tbsp lemon juice
- 22 pita (about 2.5 oz/70g)
- 3 oz86g feta
- 88 cherry tomatoes
- 11 cucumber (248g)
- 44 thin slices red onion
- 1 cup1 cup arugula (30g)
- 1 tsp1 tsp za'atar
- a pinch of salt
