This is the epitome of the rural, traditional salad found in all Lebanese village homes. Lebanese folks would go out to forage some wild zaatar (wild oregano, called zubayr) and get back to make a quick salad. This salad is dressed with olive oil and a squeeze of lemon juice or sumac (when lemons are not available) water. Olives and pita bread complete this frugal meal. In the US or North America, some clipped oregano would make a fine substitute.
INGREDIENTS: 2 servings or more
2 cups fresh wild zaatar or grown oregano
2 shallots sliced or 1 small onion or 1/2 bunch scallions, chopped
1 cup cherry tomatoes, halved
1/2 tablespoon sumac soaked in 1/3 cup water or lemon juice
Olive oil, to taste
salt, to taste
1. Place the ingredients in a bowl and toss with the dressing. Serve immediately with pita bread and some olives.
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