Culinate editor’s notes: This is a delicious salad for summer, when vegetables are in their prime. If tomatoes are not yet in season, substitute grape or cherry tomatoes.
The recipe makes a lot of dressing; either cut the quantity in half or make the full amount, dress the salad to taste, and reserve the extra for future salads.
| ||½ || cup red-wine vinegar |
| ||3 || Tbsp. lemon juice |
| ||2 || tsp. honey |
| ||1 || tsp. za’atar (see Note) |
| ||2 || tsp. salt |
| ||~ || Freshly ground black pepper |
| ||1 || cup olive oil |
| ||3 to 4 || medium tomatoes |
| ||2 || crisp green peppers |
| ||2 || Persian cucumbers |
| ||1 || medium purple sweet onion |
- Make the dressing: Combine all the ingredients except the oil; whisk to combine. Continue whisking while streaming in the olive oil until combined and slightly thickened. Pour into the bottom of a large glass or ceramic bowl,
- Make the salad: Halve the tomatoes and squeeze out and discard the seeds; chop the tomatoes well. De-seed the green peppers and chop them; do the same for the cucumbers (the seeds in some Persian cucumbers are small enough that you won’t need to de-seed them). Remove the skin from the red onion and chop it. Toss all the ingredients together in the bowl with the dressing.
Za’atar is a blend of spices commonly used on Middle Eastern dishes. It’s kind of like a curry in the sense that it’s a mix of spices. It usually consists of thyme, oregano, marjoram (or hyssop), toasted sesame seeds, and salt. You can find it in many specialty food stores and order it online.