Greek Salad

Pick the thyme leaves from the stems. Zest 1 tsp of lemon zest. In a medium bowl, combine the thyme leaves, lemon zest, Kite Hill Ricotta, half of the dried oregano, juice from half the lemon, 2 tsp olive oil, and a pinch of salt and pepper. Gently stir the “feta” and set aside.

Cut the tomato into wedges. Chop the romaine. Slice the mini sweet peppers. Arrange the vegetables on a large platter for serving.

In a small bowl, mix together the remaining oregano, red wine vinegar, 1 tbsp olive oil, and a pinch of salt and pepper. Place a large nonstick skillet over medium heat. Add the walnuts and cook the nuts until fragrant and toasted, about 4 to 6 minutes. Transfer walnuts to the vegetable platter.

Trim the eggplant and chop into 1 inch cubes. Return the large nonstick skillet to medium heat and add 2 tbsp olive oil. Add the eggplant and sprinkle with salt and pepper. Cook, stirring occasionally, until browned in places and tender, about 5 to 7 minutes. Add the za’atar spice and toss to combine. Cook eggplant for an additional 2 minutes.

Halve the kalamata olives lengthwise. Top the vegetable platter with the olives, marinated feta, and za’atar eggplant.

Serve the Greek salad family style, drizzling the entire dish with the red wine vinaigrette at the table. Bon appetit!