green salad w/ fresh herbs, tomatoes, persian cucumber + za'atar croutons

This recipe was adapted from the excellent March 2017 issue of Bon Appétit Magazine, focusing on the new generation of immigrant chefs and restaurateurs making big waves in America's culinary scenes. I used parsley, dill, and mint for the herbs. 

Fresh dill is next level. If you haven't tried it yet, you're missing out. Same thing with Persian cucumbers, which are different from the cucumbers you might find in a generic green salad. They're smaller, sweeter, and crunchier, and are really great for snacking.

If you're a fan of salty, zing-y capers like I am, you're gonna like this one.

But hands down, oven-baked za'atar croutons are the star of this show.

You can top it off with feta-style crumbled marinated tofu, but really you don't even need it. Maybe next time, I'll leave it out or just put in less.