Our Rosh Hashanah Dinner with Israeli Za’atar Salad

I traditionally make my Honey Orange Roast Chicken for Rosh Hashanah, but now that Lauren is a pescatarian, I made  poached fish with romesco sauce for our main dish.  It was a colorful table, with the brown Date Challah, green and red ‘Never Say Never Again’ Lima Beans, orange romesco sauce, golden honey, and multi-colored Israeli Za’atar Salad.  We also had matzo ball soup, apples and honey, but those did not make the main table setting.


The Israeli Za’atar Salad was a great use of my last 2 cucumbers, my tomatoes, and a mix of peppers from both my garden and Farmer Kim.


Za’atar is a mixture of several herbs and spices, most often including sumac, oregano and sesame seeds. I used an organic za’atar mixture that I had bought, but you can also make it at home.  Yotam Ottolenghi includes a recipe in his Jerusalem cookbook.


Israeli Za’atar Salad

2 medium cucumbers (from the garden)

2 – 3 tomatoes (from the garden)

1large or a few small peppers (from the garden and Farmer Kim)

1/2 red onion


1 generous Tbsp za’atar

2 Tbsp lemon juice

1 Tbsp olive oil

1/2 tsp salt

Freshly ground black pepper to taste


Cut all salad ingredients to a 1/2” dice. Mix together.


Add the dressing ingredients and mix well.  Taste and adjust seasonings. Enjoy!


Serves 4 – 6.


2 Comments Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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