Servings 2 Bowls. … Transfer to the oven and roast for 20-25 minutes, it depends on how big your potatoes are. 2 teaspoons dried oregano or 2 Tablespoons fresh Transfer to the oven and roast for 15-20 minutes. February 22, 2015 • Category: Salads This is the epitome of the rural, traditional salad found in all Lebanese village homes. 2 cloves garlic clove, minced What is Za'atar? Instructions Checklist. Vegan and gluten-free. Advertisement. Slice the olives and cut the drained artichoke hearts into pieces and add them to the bowl along with the sliced green onions. Add protein to the salad by mixing in 2-3 hard boiled eggs that have been roughly chopped. Za’atar, a spice blend popular throughout the Middle East, is ideally a blend of hyssop, sumac, sesame seeds, salt, and other seasonings. In a large mixing bowl combine the cooled pasta, eggplant, cherry tomatoes, vegan cheese, and za'atar dressing and toss to combine. 10 Recipes to help you through the Thanksgiving Meal. 1 1/2″ to 2″ in diameter (like Dutch Yellow Potatoes from Melissa’s Produce), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to email this to a friend (Opens in new window), How to Roast and Stuff a Turkey in a Convection Oven, (like Dutch Yellow Potatoes from Melissa’s Produce), Let’s Barbecue! If you have it on hand and like the flavor, feel free to add it to your za’atar blend to taste as well. When the water boils, add the potatoes and cook just until tender, about 12-15 minutes. 1/4 cup sumac powder Sumac adds a nice lemony touch to the blend. Step 2. BLT Pasta Salad with Creamy Zaatar Dressing by staff - www.eatzaatar.com January 10, 2018 With a rainbow of ingredients and a creamy, zesty, homemade dressing, this incredibly simple and customizable pasta salad is sure to be your new favorite! clear: none; Put zucchini noodles in a large bowl; snip into 4- to 6-inch lengths using kitchen shears. This potato salad is all about the dressing. It’s easier than any potato salad I’ve ever made (in only 22 minutes) and it’s better after sitting for awhile, so it’s perfect to make ahead. We made this Mediterranean Potato Salad with Za’atar from The Moosewood Restaurant Table cookbook at our Main Dish Salads cooking class and for a summer barbecue to oohs and aahs. How should I chop the vegetables? I have never had artichokes in a potato salad before… what a great idea! Toss well to coat evenly. Mix it together with a vinaigrette and add the za’atar for a little extra pizazz. I love za’atar in salads because it’s such a lovely mixture of earthiness and floral. Ingredients. You add those wonderful marinated artichoke hearts that you find in large jars at Costco or in small jars at the supermarket along with some sliced black olives. You can buy za’atar at Middle Eastern grocery stores, spice stores, or online. Place potatoes in a medium saucepan; cover with water by 3 inches. The saltiness and the vinegar from the artichoke heart marinade add an extra punch too. While potatoes are cooking, in a large serving bowl, whisk together the olive oil, vinegar, mustard, garlic, salt, pepper and za’atar. 12-14 Small-ish Purple Potatoes; 2 Tbs Extra Virgin Olive Oil; 1/2 Tsp Salt; 2 Tsp Za'atar; Smoky Tahini. Potatoes are filling, versatile, and just plain delicious. Toss until well coated. Drizzle with balsamic vinegar and oil … Za’atar Crispy Chickpea and Leek Salad, an easy farro grain bowl in a light za’atar and lemon dressing. 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