Serves: 4

Make the dressing by whisking together the oil, za’atar, lemon juice, salt and pepper. I like to put them in a lidded jar and shake until they emulsify.
Halve the tomatoes and put in a large mixing bowl with the basil leaves and thinly sliced red onion.
Add half the dressing and mix well.
Spread the rocket over a serving plate and pile the tomato and basil mixture on to the centre.
Scatter the cheese over the top then pour a little more dressing over. You may not need all the dressing but it keeps well in the fridge for several days.

silvia_nacamulli

First published in the JC July 31 2020

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Ingredients

Name: Tomato, feta and rocket salad with za’atar and lemon dressing
Prep time: 15 min
Yield: 4
Ingredients: Sea salt and black pepper to taste

600g cherry or mini plum tomatoes of mixed colours, halved

4-5 basil leaves, teared

¼ red onion, thinly sliced

80g fresh rocket salad

80g feta or similar cheese, crumbled

Bread to serve (optional)

Dressing

80 ml extra-virgin olive oil

1tsp za'atar

Juice of ½ lemon
Sea salt and black pepper to taste