This sophisticated salad is high in flavor and strong on symbolism. It incorporates the shivat haminim, the seven species of produce biblically connected to the land of Israel: wheat, barley, grapes, figs, pomegranate, olives, and honey (Deuteronomy 8:8). To add an additional reference to the "land flowing with milk and honey" (Exodus 13:5) add crumbled feta or goat cheese. Rashi's commentary on this phrase identifies milk as coming from goats and honey as coming from dates and figs.
- Cook Time
- Prep Time
- Eight slices of bread, preferably made from wheat and barley flour
- Nonstick cooking spray
- 1 tablespoon za'atar
- Salt to taste
- 1/2 cup olive oil
- 1/4 cup balsamic or red wine vinegar
- 2 tablespoon honey, or to taste
- 1/2 teaspoon salt
- Pepper to taste
- Mixed greens
- 1/2 cup pomegranate seeds
- 8 dried figs, quartered
- 1/2 cup halved or quartered grapes
- 8 dried dates, sliced
- 1/3 cup thinly sliced red onion
- 1/4 cup toasted, salted almonds or honey glazed almonds
- crumbled feta or goat cheese, optional
1. Preheat oven to 275 degrees F.
2. Dice the bread into small squares. Place on a foil-lined cooking sheet and spray with non-stick cooking spray. Toss with za'atar, and salt. If za'atar is not available, feel free to use whatever seasonings you have on hand, such as dried herbs or a spice rub (even a dusting of cumin works well).
3. Bake in the oven until the croutons are completely dried and firm to the touch, about 45 minutes.
- Combine all dressing ingredients in a small container. Set aside.
- Combine all the ingredients in a big bowl, except for the feta or goat cheese and croutons