Tomato, za’atar & sumac salad
On the final day of my visits to Jerusalem, I often make sure to pass by Bab al-Amoud (the Damascus Gate), to get a few ingredients to take back with me to London. One of these is always fresh za’atar, which I buy from the falahat (village women) who sell seasonal produce on the side of the road, down by the market in the old city.
Fresh za’atar, onion and sumac make a classic Palestinian salad, one which a few of the surrounding countries share. The star is the fresh, velvety za’atar leaves, with their distinctive taste. They are aromatic, with a fragrant and earthy aroma that’s both herbal and slightly floral, similar to the flavours of thyme and oregano, with a subtle peppery tinge.
It’s the perfect salad to have in the summer when tomatoes and herbs are at their best.
This recipe is an extract from Sami Tamimi's book Boustany: A Celebration of Vegetables from my Palestine
Next, why not try more refreshing summer salad recipes or more tomato recipes to make the best of the season's bounty.
Tomato, za’atar & sumac salad
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Put the tomatoes, red onion, parsley and sumac into a large mixing bowl. In a smaller bowl, whisk the olive oil, lemon zest, lemon juice, pomegranate molasses and 1 1⁄4 teaspoons of salt.
Step 2
Pour the dressing over the salad, add the za’atar or oregano leaves and give it a good mix. Pile the salad on to a serving platter, and sprinkle with the pomegranate seeds and more sumac.
