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Dairy
Easy
10 Minutes
Diets 
I liked the salad’s vibrant colors as well as its practicality…because sometimes you don’t have time to go shopping and you need to create something with items that are already in your pantry.
1 (19-ounce) can eggplants in brine
1 (10-ounce) jar manzanillo olives
18 ounces Haddar Israeli Style Cucumbers in Brine
1/4 cup Bartenura Olive Oil
juice of 1/2 a lemon
4 ounces feta cheese, shredded
1/2 teaspoon coarse Gefen Black Pepper
1/4 teaspoon za’atar
In a food processor with the S blade, pulse eggplants until chopped into small pieces. Be careful not to over-process. Repeat with olives and pickles.
Pour oil onto a plate with a rim. Top with eggplant, olives, and pickles. Squeeze lemon juice over everything, sprinkle with feta, and season with pepper and za’atar.
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