Jordanian Olive and Za’atar Salad
A fresh Jordanian-inspired olive, tomato and cucumber salad with za’atar and olive oil.
Preparation: 15 min · Cooking: 0 min · Total: 25 min · 4 servings
Ingredients
- 160 g pitted green olives — drained, weigh without brine
- 220 g tomato
- 2 pc medium cucumbers — two medium cucumbers
- 2 tsp za’atar blend — check label for sesame and other allergens
- 2 tsp olive oil
Instructions
Measure and check the ingredients
Measure 160 g pitted green olives, 220 g tomato, two medium cucumbers, 2 tsp za’atar blend and 2 tsp olive oil. Read the za’atar label: many blends contain sesame, a major allergen. Use clean utensils for this ready-to-eat salad.
Rinse and halve the olives
Rinse the 160 g pitted green olives briefly under cool drinking water to remove surface brine. Drain in a sieve for 1 minute and halve any large olives; check that no pits remain.
Olives are drained and pit-free.
Rinse and halve the olives: 60 seconds
Wash the vegetables
Wash the 220 g tomato and both cucumbers under running drinking water. Dry with a clean towel before cutting.
Dice tomato and cucumber
Remove the tomato core, then cut the 220 g tomato into roughly 1 cm pieces. Trim both cucumbers and dice them to the same size; keep the skin if tender.
Tomato and cucumber pieces are similar in size.
Mix the za’atar dressing
In a small bowl, stir together 2 tsp za’atar blend and 2 tsp olive oil until the spice is evenly moistened. Do not add salt before tasting; the olives and some za’atar blends are already salty.
Za’atar is evenly coated with oil.
Toss the salad
Put the drained olives, diced tomato and diced cucumbers in a large bowl. Add all the za’atar-oil dressing and turn gently with two spoons until evenly coated; taste before adding anything else.
Vegetables and olives are lightly coated, not crushed.
Chill briefly
Cover the salad and refrigerate for 10 minutes so the vegetables cool and the za’atar flavour spreads. Keep it cold; there is no baking or stove step.
Salad is cool and evenly seasoned.
Chill briefly: 600 seconds
Serve cold
Divide the chilled salad into four side portions. Serve cold. Cover leftovers, refrigerate promptly at 4°C or below and eat within 24 hours; do not reheat.
Tips
- Taste before adding any salt: olives and za’atar blends may already be salty.
Common mistakes
- Do not bake the raw vegetables or use unpitted olives.
- Check the za’atar label for sesame before serving anyone with allergies.
Substitutions
- Use a sesame-free za’atar blend only if its label confirms it is safe for the diner; flavour will vary by blend.
Storage
Cover and refrigerate at 4°C or below; eat within 24 hours.
Reheating
Do not reheat; serve cold.
About this recipe
Olives, olive oil and za’atar are familiar in Jordanian food culture. This uncooked salad is a contemporary combination of those ingredients with fresh tomato and cucumber, not a named traditional dish.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.