At its heart, slatet zaatar akhadar/ wild oregano salad is a straightforward mixture with a short ingredient list and little prep work that could not be simpler. It is one of those salads that is seemingly plain but its sum is larger than its parts; some foods just taste better together; a humble herb treated in such a way to taste truly and deeply of itself! The salad is fresh and bright and comes together in minutes, there is no need for a real recipe as it is so simple, just a handful of wild oregano leaves (zaatar akhdar) tossed together with chopped onions, sumac, olive oil, salt and freshly squeezed lemon juice, but I have provided quantities for a precise result; totally scrumptious and packed with nutrition. Zaatar akhdar/ wild oregano is a proven super functional food with an excellent nutritional profile. I can’t get enough of this lemony herb salad when zaatar akhadar is in season.

Salatet Zaatar Akhdar, Lebanese Wild Oregano Salad

What is Zaatar akhdar / Lebanese wild oregano? The wild cousin of Mediterranean oregano with a peppery and slightly bitter taste and a pungent smell, also known as origanum syriacum زعتر بري. A bushy culinary herb native to the Middle East where it appears in the beginning of spring found through the hills of the Levant.The word zaatar literally refers to both the herb (origanum syriacum) and the blend mix; the confusion sometimes you come across where people in the west think about as a only a seasoning blend rather than leafy herb. To make it simple, origanum syriacum/ leafy oregano herb is a major component in making the zaatar blend that has gone truly global. It is made by drying the leaves of the oregano (organum syriacum) and grinding them into a powder where it is combined with sesame seeds and sumac. Though the blend varies from country to country and family to family, standard ingredients include wild oregano , sumac and sesame seeds.

Fresh herbs are meant to add extra punch of flavor and dimension to lots of salads, and they are often used in dressings; but here think about the wild oregano leafy herb as if you are treating baby lettuce in a salad, in other words the wild oregano leaves are the star of the show rather than just a flavor enhancer. In Lebanon we tend to think about certain herbs more like salads, just like tabbouleh that calls for a generous amount of parsley, and this wild oregano salad is another proof that herbs can be a major ingredient in salads where there is more to the salad life than just lettuce.

Speaking of olive oil, lemon juice and sumac: they have been part of my palate since I was a kid, and they make any salad taste better, but quality ingredients have a true impact on the taste of the end result.

• I emphasize that the quality of olive oil is extremely important, it blends perfectly with the herb, and has a great potential to allow the savory nature of the wild oregano to shine more confidently, in terms of taste.
• Use freshly squeezed lemon juice and never use the ready bottled ones in the supermarkets,
• Sumac is a flavor booster and a reliable seasoning that deserves respect, it adds a tangy earthy flavor to the salad, it is worth seeking out!

How to de-stem wild oregano (zaatar akhdar)?

Wild oregano has fairly small leaves and tough woody stems, picking off individual leaves could be a little pain, so there should be an easier way to separate them. What you would do is to hold the stem near the top  in one hand, then grab the leaves with the fingers of your other hand, and pull the leaves off the stem from top to bottom, leaving you with a naked stem, this will allow you to do a whole sprig in no time.

You can simply toss the salad in warm ciabatta or French baguette paired with feta or halloumi cheese.

Cut the loaf in half lengthwise, brush the interior of the bread with olive oil and add slices of feta cheese; warm in a preheated oven, just for 3-4 minutes, and stuff the sandwich with the oregano salad, there is something absolutely wonderful when you put cold oregano salad inside a warm crispy bread, and the warm cheese is a bonus! Fantastic flavors!

Salatet Zaatar Akhdar, Lebanese Wild Oregano Salad pairs well with these recipes!

• Mujadara Hamra:  A specialty of south of Lebanon, frugal, healthy, delicious, vegan and ingredients are most probably  found in your household.  Yes, the dish is cheap to make as lentils, onions and bulgur make up the bulk of it
• Bulgur Tomato Pilaf: A simple delicious meal by itself that can be equally good as a side dish to accompany grilled meat or chicken – it takes 30-35 minutes to be ready. The bulgur will soak out the tomatoes, developing a delicious tasty pilaf.
• Mujadara Makhboussa:  A hearty, creamy and nutrient slow cooked mujadara that makes a sort of a thick porridge rather than a dry pilaf; a frugal dish suitable also for vegetarians and vegans
• Bulgur Mujadara: A frugal meal suitable also for vegetarians and vegans and regarded as poor man’s food, entirely made from your pantry, filling and most importantly delicious and nutritious
• Eggs and Meat: A humble Lebanese dish that takes a few ingredients to prepare.
• Potato Kibbeh: Potato Kibbeh is quite healthy, tasty and inviting. This is particularly a staple at our house; we make it at least 2 times a month.
• Chicken Bulgur Pilaf:  A chicken bulgur pilaf studded with vermicelli and seasoned with freshly grated black pepper.  This makes a comforting lunch or dinner that the whole family can enjoy!!

Salatet Zaatar Akhdar, Lebanese Wild Oregano Salad” pairs well with almost anything, to me it holds its own as a light lunch paired with pita bread, but it is especially good paired with bulgur mujadara, mujadara hamra, leg of lamb, grilled lamb kebabs, sheesh tawook, tomato bulgar pilaf, chicken bulgur pilaf,  grilled steak, fried eggs and whatever your heart desire.

• Servings: 4 persons
• Author: Hadia Zebib Khanafer

Ingredients:

• 4 bunches of zaatar akhdar/ wild oregano equivalent to 4oo g. / 14 oz. weighed with their stems, equivalent to 4 cups de-stemmed
• 1 large onion, finely chopped
• 1 ½ teaspoons sumac
• ¼ cup freshly squeezed lemon juice
• 1/3 cup extra virgin olive oil
• Salt to taste

Directions

1. De-stem the wild oregano leaves, wash repeatedly, grab the leaves between your palms and squeeze a bit, ridding from excess liquid, transfer to a bowl.
2. Add the chopped onion, sumac, lemon juice and olive oil. Adjust salt to taste preference. Serve with pita bread or with whatever your heart desire.

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