This is an ode to two salads that Campo’s Chef Chris Bethoney grew up eating: fattoush (a Middle Eastern salad chock-full of toasted pita and fresh veggies) and what was called simply “Lebanese salad.” His father is Lebanese, so it was a frequent sight at the dinner table. What gives this salad punch is the za’atar spice blend made in the Campo kitchen. It takes Bethoney back. “That’s what we would eat when we were little kids, licking the spices off the bread.”
Campo’s house-made za’atar blend is the secret behind this salad. To get the right balance in the blend, use a scale to weigh your ingredients in grams.
What is Za’atar?
Za’atar is a spice blend from the Middle East known for its fragrant depth of flavor. This aromatic blend typically uses dried herbs like oregano, thyme, and marjoram alongside sesame seeds and a tangy dusting of sumac. The exact recipe varies greatly depending on region and family tradition, however, the core elements tend to remain the same. Za’atar is incredibly versatile and can be used on just about anything. Enjoy it sprinkled on pita bread with olive oil to dip in. Use it as a marinade for grilled meats in the summer time. Or, stir it into yogurt for a flavorful vegetable dip. In some homes, a perfect summer breakfast consists of toasted pita, fresh tomatoes, a daub of labneh (thickened yogurt), and a big sprinkle of za’atar.
Campo Lemon Za’atar Salad Recipe
Makes 4-6 servings
Campo Lemon Za’atar Salad Ingredients
For the za’atar spice blend
- 25 g sumac
- 10 g pink peppercorns (also a sumac!)
- 5 g tbsp dried oregano
- 40 g dried thyme leaves
- 5 g dried marjoram
- 10 g coriander seeds
- 7 g dried spearmint
- 5 g dried peppermint
- 10 g black peppercorns
- 100 g raw white sesame seeds
For the salad
- Focaccia, 2-3 thin slices per serving
- Olive oil
- Salt and pepper
- ½ cup matchstick-cut vegetables, such as hakurei turnips, colorful radishes, beets, etc.
- Preserved Lemon dressing*
- ¼ cup parsley leaves, fresh
- ¼ cup mint, fresh
- A handful of salad greens per serving
- ¼ cup thinly sliced scallions
- Goat cheese
*For the preserved lemon dressing
- 4 ½ oz preserved lemon, chopped
- 2 ½ tbsp fresh lemon juice
- 2 ½ tbsp honey
- 1 1/3 tbsp Dijon mustard
- 12 oz canola oil
- 6 oz extra-virgin olive oil
Lemon Za’atar Salad Preparation Instructions
- Mix together all of the spice blend ingredients, except for the sesame seeds.
- Run all of the spices through a spice mill until a little finer than typical ground pepper. Some of the dry herbs will come out almost the same as they started and that’s okay!
- Combine the milled spices with the sesame seeds. Mix well–you won’t need all of the spice blend for this recipe so store any leftovers in a sealed container in the freezer.
- To make the croutons, lay the focaccia slices on a baking tray lined with parchment. Drizzle with olive oil, a sprinkle of salt, and then coat lightly with the za’atar spice blend. Toast in the oven until golden brown.
- To assemble the salad, in a large mixing bowl, add the croutons, shaved vegetables and coat the ingredients well with the dressing, paying special attention to ensure the croutons soak up the dressing, without becoming soggy.
- Add the herbs, salad greens, and scallions. Season with salt and more za’atar spice. Mix until incorporated. Adjust the salt or any of the other components.
- Season goat cheese with za’atar and a drizzle of olive oil. Plate the salad individually or in a serving bowl and then top with dollops of seasoned goat cheese over the top.
All About Preserved Lemons
Preserved lemons that you’ll often see packed away in jars are essentially pickled lemons. The process involves taking half slices of lemon and dousing them in salt and lemon juice brine, resulting in a vivid but balanced flavor. Preserved lemons have a more complex and intriguing tang to them which is the perfect addition in salad dressings. Plus, the process softens the rind of the lemon, adding a textural component to your salad dressing.
Wrap Up
We hope you bring this fresh Lemon Za’atar Salad bursting with flavor into your weekday lunch routine. Juicy vegetables meet creamy feta and za’atar spice, all drizzled with a zesty preserved lemon dressing. It’s simple to make and kicks your salad game up a notch.
Recipe by Campo Head Chef, Chris Bethoney / Story by Julia Platt Leonard and Kylie Thomas / Photography by Tira Howard
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