Rainbow Eggs and Toasted Pita Salad | Kim Sunée

Ingredients

• 3 (6-inch) pita (or thin naan)
• 1 1/2 tablespoons olive oil
• Salt, to taste
• 1 teaspoon za'atar or everything bagel spice
• 1 small Kirby cucumber or 1/2 medium English cucumber, halved lengthwise and thinly sliced or chopped
• 1/2 cup packed fresh herbs, such as a combo of mint, parsley, dill
• 1 cup ripe cherry tomatoes, halved
• 4 Beet Pickled Eggs (recipe follows)
• 1 garlic clove, smashed and minced
• 2 tablespoons minced shallot or spring onion
• 2 teaspoons Dijon mustard
• Salt and freshly-ground black pepper, to taste
• 2 tablespoons pickling juice (from eggs) or apple cider or white wine vinegar
• 1/4 cup extra-virgin olive oil