Israeli Za’atar Salad

Fresh vegetables tossed with sesame and sumac make a unique salad.

Yield 4 servings
Time 20 minutes
  • baking dish
  • knife
  • potato peeler
  • salad bowl
  • fork
  • 1 T sesame seeds
  • 1 c cucumber, peeled, seeded, and cubed
  • 2 c tomato, cubed
  • 1½ c bell pepper, chopped
  • ½ c red onion, diced
  • 1 T fresh or 1 t dried thyme
  • 1-2 t powdered sumac
  • 1 T olive oil
  • 2 T lemon juice
  • ½ t salt
  • pepper
  • ¼ c parsley, minced
Directions Place the sesame seeds on unoiled baking dish and toast at 350 until golden brown, 2-3 minutes.

Combine the vegetables, then toss with remaining ingredients.

Serve chilled or at room temperature.

Notes Also try Israeli Salad with a simple oil and lemon dressing.

Adapted from The Moosewood Collective’s Moosewood Restaurant New Classics: 350 recipes for homestyle favorites and everyday feasts.

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