Herb Salad with Tomatoes and Za’atar

Ingredients

• 1 lemon
• 1 cup thinly sliced red onion
• 1 garlic clove, minced
• 3 medium tomatoes, sliced, or 3 cups halved cherry tomatoes
• 1 teaspoon za’atar, divided
• ½ teaspoon kosher or sea salt, divided
• ½ teaspoon black pepper, divided
• 3 cups finely chopped fresh herbs of choice (see headnote), leaves and stems
• 3 cups salad greens of choice (see headnote)
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons red wine vinegar

Instructions

1. 1Zest the lemon into a small bowl, then halve the fruit and squeeze the juice into the same bowl. Mix in the sliced red onion and minced garlic, leaving the mixture to rest while you prep the rest of the salad.
2. 2Place the sliced or halved tomatoes in a medium bowl. Toss them with half a teaspoon of za'atar, a quarter teaspoon of salt, and a quarter teaspoon of black pepper, then set them aside.
3. 3Combine the chopped fresh herbs, salad greens, seasoned tomatoes, and the resting onion and lemon juice mixture in a large serving bowl. Toss everything gently to distribute the ingredients.
4. 4Return to the small bowl that previously held the onion mixture. Whisk the olive oil, red wine vinegar, the remaining half teaspoon of za'atar, and the remaining quarter teaspoon each of salt and pepper until combined.
5. 5Drizzle the prepared dressing over the salad. Toss the greens gently one more time just before serving.
6. 6Select easy-to-grow herbs like basil, chives, mint, oregano, parsley, and rosemary for your indoor garden.
7. 7Place your herb pots on a windowsill that receives about six hours of sunlight each day.
8. 8Water the herbs sparingly to maintain damp soil without overwatering.
9. 9Save the stems of scallions and romaine lettuce to regrow them in a glass of water.

Nutrition

Fast Categories