Greek Salad

with Za’atar Eggplant and Marinated “Feta”

Almond-based “feta” is the highlight of this meal with bright lemon zest, fresh thyme leaves, and olive oil that bring it all together. The salad itself is more of a hearty vegetable bowl with crunchy peppers, briny olives, and protein packed walnuts over a bed of romaine. If you have a grill, the eggplant can be sliced into ½ inch thick planks and drizzled with olive oil and sprinkled with salt and pepper before getting grilled on high heat.