Pita Chips:

• 2 pita rounds, cut into small triangles
• 1 tsp zaatar spice
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper
• 2 tbsp olive oil

Red Wine Vinaigrette:

• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp dried oregano
• 1 small garlic clove, finely grated
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper, to taste

Salad:

• 1 head romaine lettuce, core removed and chopped
• 1/2 red onion, sliced paper-thin (mandoline recommended)
• 2-3 radishes, sliced paper-thin
• 1 green onion, chopped
• 1 cucumber, seeded and chopped
• 8 oz (227 g) cherry tomatoes, halved
• 1/2 cup pitted kalamata olives, roughly chopped
• 1/2 cup pepperoncinis, roughly chopped
• 1/2 cup cubed feta cheese
• Small handful of fresh dill, hard stems removed
• Small handful of fresh mint leaves
• Zaatar, for garnish (optional)

Grilled Salmon:

• 2-4 salmon fillets (4-6 oz / 115-170 g each), bones removed
• 1 tsp lemon zest
• Salt and freshly ground black pepper
• Greek-style seasoning blend (optional)
• 1 tbsp olive oil