1 tablespoon pine nuts, lightly toasted in a dry skillet
1/4 teaspoon za'atar or a few leaves fresh parsley, chopped
Warm whole-wheat pita triangles, for serving
In a large bowl, beat yogurt until light and smooth. Scrape into a shallow, wide serving bowl and smooth with back of a spoon to create a wide indentation. In a small bowl or liquid measuring cup, whisk oil and lemon juice until emulsified; season well with salt and pepper. Pour vinaigrette over yogurt so it floods indentation. Sprinkle with pine nuts and za'atar. Taste, adding a bit more salt, if desired. Serve with pita.