This is a splash of bold flavors. I think you will love it!
1 tomato or equivalent grape/cherry tomatoes, chopped in ½ in dice
2 Persian cucumbers (small ones, thin skin) chopped in ½ in dice
2.-3 oz sheep’s milk feta cheese, cut in ½ in cubes
¼ cup (8-10) kalamata olives, cut in half
¼ red onion, finely diced
1.5 tbsp red wine vinegar
1 tsp lemon juice
¼ tsp salt
1 small clove garlic, grated
Couple grinds fresh black pepper
1 tsp zaatar seasoning (can sub dried oregano for the original version)
3 tbsp olive oil
1 tbsp each chopped mint and parsley
1. For dressing: In a small jar, mix together vinegar, lemon juice, salt, garlic, zaatar, and olive oil.
Close lid and shake until emulsified.
2. Add finely diced onions to the dressing and leave to chill at least 20 minutes, up to overnight.
3. When serving, add tomatoes, cucumber, olives, feta, and herbs to a serving dish. Drizzle all of the dressing over the salad and gently toss to mix. Allow to marinate for 1 hour prior to serving. Can dress 1-4 hours prior to serving, but more than that and the veggies start to break down.