Spring Salad with Joy’s Za’atar Dressing

Za’atar Salad Dressing
1/2 cup olive oil
1 tbsp minced fresh thyme
1 tbsp minced fresh oregano
1 tbsp toasted sesame seeds (see note)
1 large clove garlic, minced
1 1/2 tsp sumac (see note)
Kosher salt
2 tsp lemon juice

Salad
4 radishes, trimmed and sliced very thinly
10 yellow or red grape tomatoes, halved
5 oz mild or sweet mixed greens (Boston lettuce, baby spinach, baby romaine work well)
1/3 cup sliced almonds, toasted (see note)
1/2 cup crumbled feta

1. In a medium nonreactive bowl, whisk together the olive oil, thyme, oregano, sesame seeds, garlic, sumac, 1/2 teaspoon salt, and lemon juice. (Dressing can be prepared 4 days ahead; cover and refrigerate. Bring to room temperature and whisk well before using.)

2. Toss the radishes and tomatoes in a salad bowl with a third of the dressing. Marinate 5 to 10 minutes. Then add the greens and toss with enough of the remaining dressing to coat lightly. (You may have some dressing left over.) Season with more salt if needed.

3. Mound salad on salad plates and garnish each serving with a sprinkle of almonds and feta. Serves 6

Note: Sumac, a ground spice made from red berries, has a tangy lemon flavor. It is available in specialty groceries and on line. You can substitute fresh lemon juice to taste if you can’t find it.

Note: To toast sesame seeds, place them in a small skillet over medium heat. Cook, stirring often, until they are golden brown, 3 to 4 minutes or less. Watch carefully as they can burn quickly. Remove and cool.

Copyright Betty Rosbottom 2016