A vibrant, intensely aromatic salad of fresh green za'atar leaves, ripe tomatoes, and crunchy onion dressed simply with olive oil and lemon. This seasonal Palestinian salad celebrates wild za'atar, a herb sacred to the land.
Ingredients
2 cups fresh green za'atar leaves (or fresh oregano and thyme mix)
4 ripe tomatoes, diced
1 small red onion, thinly sliced
1 cucumber, diced
Juice of 2 lemons
3 tbsp extra-virgin olive oil
1 tsp sumac
1/2 tsp salt
Pinch of chili flakes
Instructions
1Wash fresh za'atar leaves carefully, removing any tough stems. If unavailable, use a mix of fresh oregano and thyme leaves.
2Dice tomatoes and cucumber into small, even pieces. Thinly slice the red onion into half-moons.
3Combine the za'atar leaves, tomatoes, cucumber, and onion in a salad bowl, tossing gently to distribute evenly.
4Whisk together lemon juice, olive oil, sumac, salt, and chili flakes to make the dressing.
5Pour the dressing over the salad and toss gently. Let it sit for 5 minutes so the flavors meld together.
6Serve immediately as a side dish alongside grilled meats, bread, or as part of a meze spread.
Did You Know?
Foraging wild za'atar from Palestinian hillsides is a cherished spring tradition — entire families head out with bags to collect the fragrant herb.