Turkish cuisine · Salads & Mezze

Zahter Salatası (Wild Thyme Salad)

Hatay salad of fresh wild thyme with onions, pomegranate molasses and walnuts.

Ingredients · for 4 servings

• 200 g zaatar leaves (wild thyme)
• 1 red onion
• 60 g walnuts
• 4 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1/2 lemon
• 1 tsp sumac
• 1/2 tsp salt

Instructions

1. Wash the zaatar leaves thoroughly in standing water, dry in a salad spinner and pluck off the tough stems – only the tender leaves go into the salad.
2. Cut the red onion into paper-thin half-rings, mix with the salt and sumac and knead with your fingers for 5 min. until it softens and loses its sharpness.
3. Roughly chop the walnuts and toast in a dry pan for 2–3 min. until fragrant; let cool.
4. Whisk the olive oil, pomegranate molasses and the juice of half the lemon in a small bowl into a syrupy dressing.
5. Loosely combine the leaves and onions in a wide bowl and toss with the dressing only just before serving, so nothing wilts.
6. Arrange on a flat platter, sprinkle with the toasted walnuts and serve immediately as a meze alongside grilled meat.