Thursday, January 9, 2020

Oregano Salad

This is one of my favorite Mediterranean salads!  My daughter and her friends (all 21 year old) love it as well. If you happen to have oregano growing in your garden and you are like me, you love Mediterranean cooking and have an abundance of it, this is a great way to use some of it up. And if you love it like we do, you will be looking forward to the new growth. An added bonus, it is believed in the Arab world to strengthen the memory!!
  • 6 cups (about eight 3/4 ounce packages) fresh oregano, stemmed, rinsed, and patted dry
  • 1 medium white onion, finely chopped
  • 15 scallions, white and light green parts only, chopped (about 1/2 cup)
  • 1/2 pound tomatoes, seeded and diced
  • 1 clove garlic, mashed
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice or more to taste
  • 1 teaspoon kosher salt, or more to taste
  • 2 tablespoons ground sumac
  • White onions, halved and thinly sliced, for garnish
  • Arab flat bread or pita for serving
Serves 6.

Combine the oregano leaves, onions, scallions, and tomatoes in a medium bowl.

Whisk the garlic, olive oil, and lemon juice together in a small bowl, and pour the dressing over the salad. Toss, so that all the oregano leaves are coated with the dressing. Season with the salt. Taste, and add more salt or a bit more lemon juice to taste. Sprinkle the sumac over the salad, reserving a bit for the garnish, and toss again.

Transfer the salad to a serving platter, garnish with the onions, and sprinkle the remaining sumac over the onions. Serve immediately, with wedges of  Arab flat bread or pita.


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