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Lebanese Oregano Salad

Lebanese Oregano Salad Recipe (Zaatar Akhdar)

A traditional Lebanese salad made from fresh wild oregano leaves (Origanum syriacum) dressed simply with sumac, lemon juice, olive oil, and onions.
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Total Time 20 minutes
Servings: 4
Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 4 bunches wild oregano leaves only
  • 1 large onion finely chopped
  • 1½ tsp sumac
  • ¼ cup lemon juice
  • ⅓ cup olive oil
  • Salt to taste
  • Optional: pita bread, feta, or halloumi

Method
 

  1. Remove leaves from stems and wash well. Drain and gently squeeze out excess water.
  2. Place oregano in a bowl. Add onion and sumac.
  3. Pour in lemon juice and olive oil. Add salt.
  4. Mix well (use your hands if possible) until everything is coated.
  5. Adjust seasoning if needed. Serve immediately.

Notes

  • Use fresh lemon juice and good olive oil for best flavor.
  • If you can’t find wild oregano, use fresh oregano or thyme.
  • Best eaten fresh, but can be kept in the fridge for a day.