Step 1

Make the dressing: In a small bowl, stir together the oil, lemon juice, za’atar, honey and garlic, and add a few turns of the pepper mill. Taste, and season with salt, if needed. You should have about 1/3 cup.

Step 2

Make the salad: Position a rack in the middle of the oven and preheat to 425 degrees.

Step 3

Line a large sheet pan with aluminum foil, if desired, and grease with 1 tablespoon of the oil. Toss the green beans and sweet potato together on the oiled pan, and season lightly with salt, if desired. Move the vegetables aside to make space in the center of the pan for the feta. It should lie flat against the bottom of the pan, with a little space between the two slabs and the vegetables.

Step 4

Drizzle the feta and vegetables with 1 tablespoon of the dressing. Roast for 15 to 20 minutes, or until everything browns around the edges. Remove from the oven, position a rack about 6 inches from the broiler element and preheat the broiler on HIGH.

Step 5

Meanwhile, brush the pitas with the remaining 2 tablespoons of oil, and season with salt, if desired.

Step 6

Divide the greens, lettuce, radishes, shallot, if using, and herbs among shallow bowls. Using a spatula, transfer a block of feta (breaking it up, if desired) and some of the vegetables to each bowl. Place the oiled pitas on the sheet pan and broil for 2 to 3 minutes, or until crisp. Break the pitas into pieces, divide among the bowls, add a drizzle of the dressing to each bowl and serve warm.