Recipe: Middle Eastern Mixed Greens

from Hadassah magazine

Middle Eastern Mixed Greens (Serves 6-8)
For the Salad:
8 cups mixed greens
1 fennel bulb, cored and very thinly sliced
2 cups variously colored cherry tomatoes, halved
1 cup feta cheese, crumbled 
1 cup dried mission figs, stemmed and thinly sliced

For the Dressing:
1/2 cup extra-virgin olive oil
1/4 cup rice vinegar
Juice of 1 lemon
1 tablespoon honey
1 garlic clove, minced
1 tablespoon za’atar
1 teaspoon dried basil
Freshly ground black pepper

1. Place the mixed greens in a large bowl. Top with the fennel followed by the tomatoes and feta. Scatter the fig slices all over. Set aside.
2. To make the dressing: Combine the olive oil, vinegar, lemon juice, honey, garlic, za’atar, basil and pepper in a jar with a tight-fitting lid. Shake to thoroughly combine.
3. Drizzle just enough of the dressing over the salad to lightly coat it; do not soak the greens. Toss until all of the greens are lightly coated. Serve immediately.