Best Zaatar Marinated Tomato Salad Recipes

MARINATED TOMATO SALAD

Steps:

• Cut tomatoes into half and place in a bowl with onion.
• Whisk together the oil and vinegar and pour over the tomatoes.
• Add the salt and pepper to taste and toss salad.
• Cover and leave about an hour at room temperature, tossing salad occasionally.
• Just before serving add the basil leaves and toss salad again.
• Salad is best served at room temperature.

ZA'ATAR TOMATOES

Steps:

• Preheat oven to 400°F.
• Core tomatoes & slice into thick rounds (thirds or fourths).
• Place in 1 layer on a large sided baking sheet. Drizzle a small amount of olive oil on each tomato & sprinkle za'atar on top.
• Bake for 10 minutes or until hot but not mushy.

MARINATED TOMATO SALAD

Steps:

• Combine olive oil, vinegar, green onion or chives, mustard and pepper in a screw top jar.
• Cover and shake well.
• Chill until needed.
• Cut zucchini or cucumbers in half lengthwise.
• Seed cucumbers if using.
• Using a vegetable peeler, cut zucchini or cucumber halves into thin, lengthwise strips (1/2 to 1 inch wide) Arrange tomato slices on a platter.
• Arrange the zucchini or cucumber slices in and around the tomatoes, folding and tucking as desired.
• Shake dressing and drizzle over vegetables.
• Cover and chill for at least 30 minutes and up to 2 hours.
• Before serving, sprinkle with feta cheese.

YOTAM OTTOLENGHI'S TOMATO AND POMEGRANATE SALAD

Steps:

• Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
• Mix the za'atar with 1 1/2 tablespoons of olive oil, and set aside.
• To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, the remaining 2 tablespoons of oil and 1 teaspoon of salt. Gently mix the salad, then transfer it to a large shallow bowl or serving platter, and dot it with the cheese. Drizzle the za'atar mixture over the salad and serve.