Viral Za’atar Salad
Viral Za’atar Salad
Ingredients
For the Crispy Lebanese Bread
- 2 Lebanese bread, cut into 1-inch wide by 2-3-inch long strips
- 2 tablespoons za'atar, plus more for sprinkling
- 1/4 teaspoon salt, light sprinkle
For the Dressing
- 1/2 cup plain yogurt
- 1 lemon, juiced
- 1/8 teaspoon salt, a pinch
For the Salad
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 cucumber, medium, diced
- 1/2 cup green olives, sliced
- 1/2 cup corn, kernels
- 1/2 red onion, medium, finely diced
- 4 cups lettuce, chopped (e.g., romaine or iceberg)
Instructions
- 1
Preheat your oven to 375°F. Arrange the cut Lebanese bread strips in a single layer on a baking sheet. Sprinkle generously with za'atar and a light sprinkle of salt.
⏱️ 2 min•🌡️ 375
- 2
Bake the Lebanese bread strips for 8-10 minutes, or until they are golden brown and crispy. Keep a close eye on them to prevent burning. Once crispy, remove from the oven and set aside to cool.
⏱️ 10 min•🌡️ 375
- 3
While the bread is baking, prepare the dressing. In a small bowl, combine the plain yogurt, the juice of 1 lemon, and a pinch of salt. Whisk the mixture until it is smooth and well combined.
⏱️ 3 min
- 4
In a large salad bowl, combine the diced cucumber, finely diced red onion, sliced green olives, corn kernels, and chopped lettuce.
⏱️ 5 min
- 5
Add the freshly chopped dill, parsley, and mint to the salad bowl with the vegetables.
⏱️ 2 min
- 6
Pour the prepared yogurt-lemon-salt dressing over the mixture of vegetables and herbs in the bowl.
⏱️ 1 min
- 7
Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
⏱️ 2 min
- 8
Transfer the dressed salad to a serving dish. Just before serving, top the salad with the cooled crispy Za'atar Lebanese bread strips and an additional light sprinkle of za'atar.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Za’atar Salad
For the Crispy Lebanese Bread
- 2 Lebanese bread, cut into 1-inch wide by 2-3-inch long strips
- 2 tablespoons za'atar, plus more for sprinkling
- 1/4 teaspoon salt, light sprinkle
For the Dressing
- 1/2 cup plain yogurt
- 1 lemon, juiced
- 1/8 teaspoon salt, a pinch
For the Salad
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1 cucumber, medium, diced
- 1/2 cup green olives, sliced
- 1/2 cup corn, kernels
- 1/2 red onion, medium, finely diced
- 4 cups lettuce, chopped (e.g., romaine or iceberg)
Instructions
- 1
Preheat your oven to 375°F. Arrange the cut Lebanese bread strips in a single layer on a baking sheet. Sprinkle generously with za'atar and a light sprinkle of salt.
⏱️ 2 min•🌡️ 375 - 2
Bake the Lebanese bread strips for 8-10 minutes, or until they are golden brown and crispy. Keep a close eye on them to prevent burning. Once crispy, remove from the oven and set aside to cool.
⏱️ 10 min•🌡️ 375 - 3
While the bread is baking, prepare the dressing. In a small bowl, combine the plain yogurt, the juice of 1 lemon, and a pinch of salt. Whisk the mixture until it is smooth and well combined.
⏱️ 3 min - 4
In a large salad bowl, combine the diced cucumber, finely diced red onion, sliced green olives, corn kernels, and chopped lettuce.
⏱️ 5 min - 5
Add the freshly chopped dill, parsley, and mint to the salad bowl with the vegetables.
⏱️ 2 min - 6
Pour the prepared yogurt-lemon-salt dressing over the mixture of vegetables and herbs in the bowl.
⏱️ 1 min - 7
Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
⏱️ 2 min - 8
Transfer the dressed salad to a serving dish. Just before serving, top the salad with the cooled crispy Za'atar Lebanese bread strips and an additional light sprinkle of za'atar.
⏱️ 5 min