Mediterranean White Bean and Za'atar Sauté with Toasted Pita

In a small non-stick skillet over medium heat, sauté the diced red onions until translucent and fragrant, about 3 minutes.

Add the white beans and grape tomatoes to the pan. Cook, stirring occasionally, until the tomatoes begin to blister and soften, releasing their juices, about 5 minutes.

Sprinkle the za'atar seasoning generously over the mixture. Toss to coat and bloom the herbs until the kitchen smells earthy and bright, about 1 minute.

Meanwhile, toast the whole-wheat pita until crisp and golden brown. Tear into triangles for serving.

Plate the warm bean sauté into a shallow bowl, ensuring the tomato juices coat the beans. Serve the warm pita on the side for scooping. Garnish with an extra pinch of za'atar if desired.