"A must-make salad for grilling season."

Ingredient :

• 3tablespoons za'atar spice mix
• 4garlic cloves, finely grated
• 1 ¹⁄₄cups extra virgin olive oil
• 2lbs mixed eggplants, such as Italian, Japanese, Graffiti and or or Fairy Tale, halved (or quartered if large) lengthwise
• 1large red onion, sliced into rounds
• 24inches pita bread
• kosher salt, freshly ground pepper
• ³⁄₄cup fresh lemon juice
• 1tablespoon honey
• 1teaspoon finely grated lemon zest
• 2lbs small mixed heirloom tomatoes, halved, or cut into wedges if large
• 8ounces Greek feta cheese, broken into large pieces
• 2large Persian cucumbers, thinly sliced
• ¹⁄₂cup pitted kalamata olive
• ¹⁄₂cup torn basil leaves
• ¹⁄₄cup dill sprigs
• vegetable oil (for brushing)

Directions :

• Whisk za’atar, garlic, and oil in a small bowl. Generously brush eggplant, onions and pita with za’atar oil. Season with salt and pepper; reserve remaining oil for dressing.
• Prepare a grill for high heat; thoroughly clean grates and brush with oil.
• Grill eggplant, turning occasionally, until lightly charred on all sides but just tender, about 3 minutes per side. Grill onion and pita, tuning once, until lightly charred on both sides, 1 to 2 minutes per side. Transfer to a rimmed baking sheet and let cool. Cut large eggplant into bite-sized pieces and tear pita into large strips. Set aside until ready to assemble.
• Whisk lemon juice, honey, zest, 2 teaspoons salt, ½ teaspoon pepper and remaining za’atar oil until completely combined.
• Arrange eggplant, onion, pita, tomatoes, feta, cucumber and olives on a large platter. Drizzle dressing over top and generously coat the eggplant. Top with basil leaves and dill sprigs