every culture has their version of cool tomato salad. This one riffs on the classic Israeli style. Inspired by Alon Shaya’s new cookbook Shaya
Combine the red onion in a large bowl with the lemon zest and juice, tossing well to marinate onion.
While the onion marinates, chop the cucumbers, tomatoes, and parsley, and add to the bowl.
Drizzle in 2 tablespoons of olive oil and sprinkle on the zaatar and season to taste with salt.
Toss together well and adjust the seasoning with more olive oil/zaatar/ salt as desired.
Serve, spooning up lots of dressing with each portion (I like to serve this in teacups).
You can find more recipes from April in her book Counter Intelligence available locally at Iverstine Butcher or Red Stick Spice Co. and online.