fattoush salad with za’atar


  • 2 medium cucumbers, with skin
  • 3 cups chopped tomatoes (combination of cherry, plum, and grape tomatoes)
  • 2 red bell peppers
  • 1 large red onion
  • 3 green onions
  • 1 cup chopped flat-leaf parsley
  • ¾ cup chopped mint
  • raw flax crackers, flatbread, or toasted pita

Fattoush Salad Dressing

  • ¼ cup extra virgin cold-pressed olive oil
  • ¼ cup freshly squeezed lemon juice
  • zest of 1 lemon
  • 1 tsp. raw liquid honey or maple syrup
  • 2 – 4 cloves garlic, minced
  • a couple pinches of sea salt
  • a pinch of black pepper

Wash, prepare, and chop all veggies into bite-sized pieces. Wash, spin-dry herbs and chop. Place in a large bowl. Pour dressing over salad, stir, and let stand for at least 30 minutes at room temperature to allow the flavours to meld.  Right before serving, sprinkle generously with za’atar, crumble raw flax crackers and fold into salad. For dressing, put all ingredients in a jar with a light-fitting lid and shake. Enjoy.

Source: My New Roots


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