APP, ENTREE, SIDE DISH, DESSERT?
Appetizer, side dish
FEEDS HOW MANY?
FAST, WEEKNIGHT, WEEKEND?
Another simple Ottolenghi salad
WHO I MADE IT FOR?
This was also a part of the Memorial Day 2016 cookout, but I made it again in Boston. Based on this recipe from NYT with modified za’atar recipe from Bon Appetit. No mint because I hate mint. No cheese because I’m dairy free.
Oregano (1 teaspoon, chopped)
Cumin (1 teaspoon)
Sesame seeds (1 teaspoon)
Salt (1/2 teaspoon)
Pepper (1/4 teaspoon)
Grape tomatoes (1 pint, cut in half)
Pomegranate seeds (I could only find pomegranate seeds at Whole Foods, I used about 1 cup)
Red onion (1/2, very thinly sliced)
Yellow pepper (1/2, very thinly sliced)
Basil (1/3 cup, loosely packed, torn)
Olive oil (3 tablespoons)
Lemon juice (from 1/2 lemon)
- Combine oregano, cumin, sesame seeds, salt and pepper to make “homemade za’atar.”
- Combine za’atar with olive oil and lemon juice and set aside.
- Mix tomatoes, pomegranate seeds, red onion, yellow pepper and basil.
- Spread za’atar mixture over and toss. Serve immediately.
BOTTOM LINE: Refreshing and unique summer salad, perfect for a party.