Ingredients

• 1½ lb. heirloom tomatoes (about 3 medium), sliced into 8–12 wedges, depending on size
• 12 oz. mixed cherry tomatoes (about 2 cups), halved, quartered if large
• 1¾ tsp. kosher salt, divided, plus more
• 1 lemon
• ½ garlic clove
• 6 Tbsp. extra-virgin olive oil
• 2 Tbsp. za’atar
• 2 cups pita chips
• 1½ tsp. (or more) honey
• 3.5 oz. feta, thinly sliced into planks
• ½ cup basil leaves, torn if large
• ½ cup mint leaves, torn if large

Instructions

1. Gently toss heirloom and cherry tomatoes and 1¼ tsp. salt in a medium bowl to combine and set aside.
2. Finely grate lemon zest into a small bowl, then grate in garlic; set lemon aside.
3. Heat oil in a small saucepan or skillet over medium until just starting to shimmer. Add za’atar and cook, stirring occasionally, until fragrant and slightly darkened in color, about 1 minute. Add lemon zest and garlic, cook 10 seconds, then remove from heat. (You're looking to cook off the raw flavor of the garlic without losing the brightness of the lemon.) Transfer za’atar oil to a heatproof measuring cup.
4. Place pita chips in a large bowl and drizzle 2 Tbsp. za’atar oil over; season with salt. Mix well with a rubber spatula, aiming to coat chips without breaking them into too many pieces.
5. Cut reserved lemon in half and squeeze juice from 1 lemon half into a small bowl. Stir in honey and remaining ½ tsp. salt. Gradually add remaining za'atar oil, stirring constantly until emulsified. Taste dressing and add more lemon juice, honey, or salt if needed.
6. Add feta, basil, mint, and reserved tomatoes to bowl with chips and drizzle dressing over; toss gently to combine.
7. Spoon salad onto platter, making sure to leave no juices behind. Eat fast for crunchy chips or let sit for a crispy-gone-soggy experience.