Description
A refreshing Middle Eastern tomato salad with roasted onion and za’atar, perfect for a light meal or side dish.
Ingredients
Scale
- ½ small red onion, thinly sliced
- 5–6 vine or heirloom tomatoes (about 2 lbs / 900 g), sliced evenly
- ¼ cup fresh mint leaves, packed
- 3 tablespoons (45 ml) extra virgin olive oil
- Juice of ½ a lemon
- ½ teaspoon salt
- ½ teaspoon sumac
- 1 ½ teaspoons za’atar, divided
Instructions
- Step 1: Thinly slice the red onion and tomatoes on a cutting board. Aim for even cuts to help release the onion’s sweetness and keep tomatoes juicy while maintaining their shape and presentation.
- Step 2: In a small bowl, whisk together the olive oil, lemon juice, salt, sumac, and 1 teaspoon za’atar. Whisk continuously until fully blended and the dressing emulsifies smoothly.
- Step 3: Add the sliced onions, tomatoes, and mint leaves to a large mixing bowl. Pour the dressing over the ingredients, then gently fold with a spatula to mix. Use a folding motion to prevent the tomatoes from breaking excessively while coating everything evenly.
- Step 4: Sprinkle the remaining ½ teaspoon za’atar on top of the salad. Optionally, add an extra drizzle of olive oil to enhance flavor. Adjust the amount of za’atar at this point to your taste preference.
- Step 5: Place the salad in the refrigerator for about 30 minutes before serving. This chilling time allows the flavors to meld and deepen, maximizing the aroma and taste of the ingredients.
Notes
- Room Temperature: Store the salad in an airtight container away from direct sunlight or heat for up to 6 hours.
- Refrigeration: Keep the salad in an airtight container in the fridge for up to 2 days. Stir gently before serving to redistribute dressing and flavors evenly.
- Freezing: Not recommended as freezing changes the texture; tomatoes become mushy. If desired, freeze in a freezer-safe container for up to 1 month and thaw in the refrigerator before use.
- To reduce the sharpness of the onion bite, soak sliced onions in cold water for 10 minutes before adding to the salad. Drain well.
- For best flavor and texture, choose firm, slightly soft heirloom or vine tomatoes instead of mealy tomatoes.
- If the salad tastes too tart from the lemon juice, balance acidity by stirring in 1 teaspoon honey or maple syrup before serving.
- Keep dressing separate if preparing ahead and add just before serving to maintain the freshness and crispness of the tomatoes and mint.
- This salad is served cold or at room temperature; reheating is not applicable. Use straight from the refrigerator or let sit 10–15 minutes at room temperature for milder chill.
- Serve alongside grilled chicken or fish for a light, nutritious meal.
- Pair with quinoa or couscous to complement the Middle Eastern flavors.
- Use as a fresh filling for wraps along with grilled vegetables or hummus.
- Add to pasta dishes or serve with grilled shrimp for variety.
- Garnish with a drizzle of tahini sauce or extra olive oil and sprinkle additional za’atar or fresh herbs for an extra flavor layer.
- Substitute fresh parsley for mint to brighten the flavor; chop roughly to release aroma. Cilantro can be used as a different herbal variation.
- Add Persian or English cucumber for crunch and balance the flavors with fewer seeds.
- Use dried mint sparingly if fresh mint is unavailable.
- Use ripe, juicy tomatoes like heirloom or Roma, which provide natural sweetness and juiciness ideal for this salad.
- Medium red onion is recommended for mild sharpness and color; soak in cold water if you prefer less bite.
- Utilize fresh lemon juice for acidity and brightness; bottled juice will lessen the fresh flavor impact.
- Choose high-quality extra virgin olive oil for the dressing as it adds richness and authentic Mediterranean flavor.
- Freshly cracked black pepper can be added to taste for depth but is optional.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 390mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg