Israeli Salad with Za'atar
This recipe incorporates all of the beautiful flavors that normally come in an Israeli salad, and then adds just a couple more to make it really Israeli. One bite of this vibrant and fresh salad, and you'll be transported straight to the Shuk!
Ingredients
- 3 beefsteak tomatoes
- 4 mini cucumbers (or 1 English cucumber)
- ½ red onion
- 1 small bunch parsley
- ½ Tbsp za'atar
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 lemon, juiced
- 2 Tbsp extra virgin olive oil (a quality one, if possible)
- ½ Tbsp toasted sesame seeds (optional), for garnish
Instructions
- Dice the tomatoes, cucumbers, and red onion. Finely chop the parsley (leaves and tender stems only).
- In a large mixing bowl, combine the tomato, cucumber, red onion, olive oil, lemon juice, and parsley (reserving a pinch or two for garnish). Toss well to combine.
- Taste the salad and add salt and pepper to your liking. Taste again and adjust accordingly (if it's too salty, add more lemon juice and/or a pinch of sugar).
- Add the za'atar and mix well. Let the flavors meld at room temperature while you toast the sesame seeds.
- Heat a skillet on medium-high heat. Add the sesame seeds and cook, stirring every 30-60 seconds, until golden brown (about 5 minutes). Remove from the skillet and cool.
- Transfer the salad to a serving bowl or plate, and garnish with the toasted sesame seeds and remaining parsley.