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½ cup thin-sliced (⅛ inch) scallions (white and green parts)

½ cup thin-sliced (⅛ inch) crisp, seedless cucumber

1 cup cubed (½ inch) firm, ripe tomato

Dressing

6 tablespoons extra-virgin olive oil

¼ cup fresh lemon juice

1 garlic clove, grated

Preheat the oven to 350°F. Brush both sides of the lavash lightly with the olive oil. Place the lavash on a large baking sheet, slightly overlapping or, if necessary, cutting to fit. Sprinkle the top evenly with za'atar and a light dusting of salt. Bake until toasted and crisp, 15 to 20 minutes. Cool. Break or cut into rough 1-inch pieces. You should have about 4 cups.

Place the parsley, mint and dill in a food processor and pulse 2 or 3 times, or until coarsely chopped. Transfer to a large bowl. Add the lettuce, scallions, cucumber and tomato.

To make the dressing: In a small bowl, whisk the oil, lemon juice and garlic until blended. Add to the salad and toss to coat. Add the toasted lavash and toss to combine. Serve immediately.

Substitutions

I find lavash in my supermarket's deli department, but if it is unavailable, use pita. You will need 2 pita (whole wheat preferred), halved along the folds. Brush with oil and sprinkle with za'atar and coarse salt and bake following the directions for the lavash until crisp and browned, 15 to 18 minutes.

You can omit the za'atar and use a more generous sprinkling of salt.

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Make a Meal

Top the salad with Crispy Chickpeas ([>]) or serve with Chickpea Salad with Celery, Lemon and Herbs ([>]).

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GREEN BEAN, CORN, TOMATO AND CUCUMBER SALAD Vegan

This simple salad calls out to me in early summer when fresh corn, tender green beans and ripe tomatoes make their appearance at my produce market. The corn available today is so sweet that I cut it from the cobs and use it raw in salads. You can give it a quick steaming if you prefer, but I like its raw crunch.

Cook Time: 5 minutes

Serves: 4

6 ounces green beans, cut into 1-inch lengths (about 1½ cups)

1½ teaspoons coarse salt

1 cup fresh corn kernels (from 2 ears)

2 medium tomatoes, cut into thin wedges

½ cup sliced (⅛ inch) crisp, seedless cucumber

¼ cup loosely packed torn fresh basil leaves

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lime or lemon juice

Bring a medium saucepan three-fourths full of water to a boil. Add the beans and 1 teaspoon of the salt and cook until crisp-tender, about 5 minutes. Drain and rinse with cold water. Place in a bowl with a handful of ice cubes to chill.

Combine the corn, tomatoes, cucumber, basil, oil, lime juice and the remaining ½ teaspoon salt in a salad bowl. Drain the green beans, remove the ice, and blot the beans dry. Add the beans to the salad bowl and toss to blend. Serve at room temperature.

Substitutions

There are many variations on this theme. For instance, limit the vegetables to beans and corn, omitting the tomatoes and cucumbers. Increase the beans from 8 ounces to 12 ounces if you omit any of the other vegetables.

Substitute a fruit-flavored vinegar for the citrus juice in the dressing.

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Make a Meal

This is good with Red Rice Salad with Edamame, Tamari Walnuts and Ginger ([>]) or Toasted Bulgur, Tomato and Feta Salad ([>]). If desired, adjust the ingredients so there won't be any repetitions.

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WARM GREEN BEAN AND TOMATO SALAD WITH MINT Vegan

Cheese and Mushroom Melts ([>]) and Warm Green Bean and Tomato Salad with Mint ([>])

As a kid, I spent hours in my grandmother's kitchen watching her every move. During the height of summer, when Nana's garden was in high gear, the additions to her green bean and mint salad varied. If green beans were plentiful, the salad would be all beans. If they were scanty, she would stretch them with wedges of tomato or sliced cucumber.

Cook Time: 5 minutes

Serves: 4 to 8

12 ounces green beans, slender beans left whole, more mature beans cut into 2-inch lengths

Coarse salt

1 garlic clove

½ cup lightly packed finely chopped fresh mint

1 pound ripe tomatoes, cut