Butter Lettuce With Seasonal Vegetables & Za'atar
This all-season fresh salad is great as part of a brunch spread, as it pairs really well with a quiche or eggs. Use the best cucumbers, tomatoes and pepper you can find – this is one of those recipes where you really want to let the ingredients speak for themselves. The za’atar adds interest and gives it a slightly different kick – citrus and tangy.
Serves
4
Total Time
19 Minutes
Ingredients
2 whole butter lettuces, stem removed & outer leaves discarded
2 mini cucumbers (7-8 cm long), cut into large 4cm chunks
4 plum tomatoes, cut into large 4cm chunks
1 sweet red pepper, deseeded & cut into large 4 cm chunks
½ red onion, coarsely diced
2 tbsp of lemon juice
4 tbsp of extra-virgin olive oil
Sea salt & freshly ground black pepper
1 tbap of za’atar
Method
Step 1
Place the white leaves of the butter lettuce in a bowl of iced water for 10 minutes, then remove and dry in a salad spinner or pat dry gently with paper towel.
Step 2
Place the cubed vegetables in a mixing bowl. Add the lettuce. Add the lemon juice and olive oil, season with salt and pepper, and toss gently. Sprinkle with the za’atar and serve.
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Oren: A Personal Collection of Recipes and Stories from Tel Aviv by Oded Oren (£26, Hardie Grant) Photography by Issy Croker
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