Mediterranean Egg Salad
Za’atar is a spice blend that translates from Arabic to the word “thyme.” This is convenient, because there is thyme in za’atar. Also, you’ll traditionally find sumac, sesame seed, and salt in the mix—some versions contain other spices and herbs, like marjoram, cumin, oregano, or hyssop. There’s no exact science to mixing za’atar, though, because every home cook has a unique version. It’s pronounced ZAH-tahr, and is found most frequently in Middle Eastern countries, flavoring everything from hummus to pita bread.
Perhaps you should put some in an egg salad this weekend. Go on, live a little. Try something new. Let the spicy flavor of za’atar marry with the briny taste of green olives, buttery pine nuts, and grassy green cilantro. Make the egg salad you never knew you needed, and never, ever look back.
- 1/4 cup olive oil
- 1 tablespoon za'atar
- 2 teaspoons fresh lemon juice
- 4 hard-boiled large eggs, chopped
- 1/2 cup chopped green olives
- 2 tablespoons fresh cilantro leaves
- 2 tablespoons chopped red onion
- 2 tablespoons toasted pine nuts
- Kosher salt and freshly ground black pepper
Adapted from bonappetit.com
Whisk together oil, za’atar, and lemon juice. Toss with eggs, olives, cilantro, onion, and pine nuts; season with salt and pepper. Serve on toast.