For as many years as I can remember, I start getting an insatiable craving for fresh vegetables, salads, and anything green somewhere around the first or second week of January and it carries through until the snow melts and things start blooming again around our home. Middle Eastern food is my go-to in these months of greenery craving because it is so packed with greens and freshness and herbs and garlic; all of those things are abundantly present in this cuisine. My quick-meal, go-to, happy-place food this time of year is Fattoush.
“Best Middle Eastern Salad Dressing”, you say?
Yes. My Best Middle Eastern Salad Dressing is the salad dressing of my dreams. It comes together super quickly and is pure, fresh deliciousness in a jar; lemon juice, garlic olive oil, fresh garlic paste, and just enough Za’atar to make it sing. I’ve chatted about za’atar before… In fact, I shared a recipe for it here. If you haven’t had a chance to look it over or make it yet, you really should. It is a blend of dried herbs, sesame seeds, salt, and ground sumac (not poison sumac!) that makes everything it touches come alive. It is to Middle Eastern Cooking what five spice powder is to Chinese cuisine or curry is to Indian cooking. Most of the ingredients are pretty commonplace -thyme, oregano, marjoram, and kosher salt- and the only two things that are a little less widely available are sesame seeds and sumac. Sumac gives some folks pause because most of us here Stateside are only familiar with poison sumac, which we’ve been taught to avoid at all costs. Sumac the seasoning is nothing like that, but is a red or reddish purple powder made from dried and crushed sumac berries that grow all over the Middle East, Eastern Asia, Africa, and North America. It tastes very citrusy and tangy; much like a lemon but less tart. You can either make your own Za’atar like I do, buy it at a moderately well-stocked grocery store in the Asian foods section, from a Middle Eastern grocer, or online at Amazon.
I make a batch of my Best Middle Eastern Salad Dressing and use it on my daily salads or on a big batch of Fattoush Salad. When I tell you I could eat this salad daily from mid-January to June, it’s not much of an exaggeration. The beauty of this dressing -aside from the bright, citrusy, garlicky flavour- is that a little goes a very long way. On a salad that uses 2 hearts of romaine lettuce, I usually don’t use more than 2 tablespoons of my Best Middle Eastern Salad Dressing. Even that very little amount lends every bit of that salad some excitement. Also wonderful is that this dressing improves as it sits. It’s even better on Day 2, Day 3, Days 4, 5, 6, and 7 than it was on the first day it was made. Be sure to whip up a batch of this dressing today and let it mellow in the refrigerator so you’ll have it handy for another amazing recipe I have coming your way in the next week!
Cook’s Notes
- The only part of making the Best Middle Eastern Salad Dressing that you may not have done before is making a garlic paste. There’s a trick to coaxing the best flavour from garlic for a dressing and turning it into a paste that will distribute itself evenly and it doesn’t involve a garlic press. In fact, a garlic press can’t even dream of doing this nifty procedure. Simply put, you peel and roughly chop your garlic cloves then scrape them into a pile and sprinkle a teaspoon of coarse kosher salt over them. Then you alternate squashing or smearing the pile with the broad side of your knife and chopping it. Every so often, you stop, scrape it back together and repeat. Are we ‘why bothering’ again? I can explain! The salt helps break the garlic down and soften it into a paste instead of the stringy little bits of garlic that come through a garlic press. This paste can be whisked or shaken into the dressing for a smooth finish instead of chunky or string-like bits of garlic showing up when you least expect them. If texture isn’t a concern, think about how wonderfully and evenly the garlic paste will infuse your dressing! Believe me, once you’ve tried dressing made with garlic prepared this way, you won’t want to go back!
- Make your own za’atar or purchase it. Either one will be delicious in this Best Middle Eastern Salad Dressing.
- Do use fresh lemon juice if you can. It has a spunk that the bottled stuff lacks. If you need to, and if it makes the difference between having the Best Middle Eastern Salad Dressing and not, go for a good bottled variety.
- If you can’t find the garlic extra virgin olive oil locally and don’t want to order it, you can substitute plain extra virgin olive oil and increase the garlic cloves by one.
Use these things to make your Best Middle Eastern Salad Dressing:
- Garlic Extra Virgin Olive Oil
- Za’atar
- Half Pint Jars with Lids
- A Wooden Cutting Board
- A Vegetable Knife or Chef’s Knife
- Kosher Salt
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Best Middle Eastern Salad Dressing
Rate RecipeIngredients
- 4 garlic cloves peeled and roughly chopped
- 1 teaspoon coarse kosher salt
- 1/3 cup fresh lemon juice about 1 1/2 lemons
- 1/3 cup garlic or regular extra virgin olive oil
- 1 teaspoon Za'atar Seasoning
Instructions
- Peel and roughly chop the garlic cloves. Sprinkle the salt over the garlic and use the broad side of your knife alternately to squash the garlic and chop the garlic until a thick paste forms. Add that to a half pint sized mason jar along with the remaining dressing ingredients. Screw the lid tightly in place, and shake hard. Refrigerate until ready to dress your salad.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Reader's Thoughts...
Andrea says
I have been trying to create / find a replica fattoush dressing at home and this is it! I just used a little less garlic and a smige more lemon juice for my personal taste . it is a new staple in my house, thank you!
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you love it, Andrea! I’m so glad you did!
Tina M Andres says
This is an excellent salad dressing. I do want to add that I prefer throwing it in a mini blender, it melds the ingredients and keeps them from separating in the frig. Thanks for the recipe!
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you love it, Tina! I do appreciate it!
Mary Brannigan says
This is such an easy and delicious salad dressing! It’s bursting with flavour!
Rebecca says
Thanks for taking the time to rate the recipe and let me know you love it, Mary!
Roxanne says
Fabulous!
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you love it, Roxanne!
Vicky says
I was looking for a good recipe for Fattoush, this one is perfect! It tastes just like our local Lebanese restaurant’s! Thank you!
Rebecca says
Thank you so much for taking the time to rate the recipe and let me know you love it, Vicky! I truly appreciate it!
Susan Warren says
Hi Rebecca,
I just read about this salad dressing in the Epoch Times paper and I cannot wait to try it. I grow my own garden vegetables every year so I can see using a homemade dressing to compliment homegrown foods. 🙂 Can you tell me what Za’atar Seasoning is? What flavor does this add to the dressing and if I don’t find it, does it matter if I leave it out.
Thank you so much! Susan =^..^=
Rebecca says
Hi Susan! Ooooh, you are in for a treat if you’ve never had Za’atar. It’s a spice blend that is pretty widely used through the Middle East. It’s usually comprised of thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt. You can either make your own (ordering sumac if you can’t find it!) or buy the blend itself. The sumac is super important to the flavouring of the dressing. It adds a deep citrusy/vinegary flavour that you just can’t get from anything else. It also adds a really lovely deep red or ruby hue!
Cee says
Trader Joe’s sells Za’atar seasoning. It’s pretty good!
Nay says
So easy and tastes so good.
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you love it, Nay!! You made my day!
Randall e smart says
This dressing is AMAZING!! I skipped the za’atar seasoning because I don’t care for the taste. But the combination of the garlic paste, olive oil, and lemon juice, plus a little extra salt, creates such an intense garlic flavor that I find myself putting it on everything from baba ganoush, to french fries, to sandwiches, and of course salad. Thank you for sharing this.
Rebecca says
Thanks so much for taking the time to rate the recipe and tell me you love it, Randall! I’m glad you do!
Suzi says
Thank you Thank you THANK YOU YUM!! Great simple recipe that is great for raw salads, quinoa salad, pasta salad or sopping up with crusty bread. DELISH!!
Rebecca says
You’re very welcome, Suzi! Thanks so much for taking the time to rate the recipe and let me know you love it!
Jo says
Hi. Can’t wait to try your recipe but an trying to very very careful in the salt department. You suggest 2T is enough for a salad serving ( to f course we like big salads😊). Have you figured out the sodium content for a serving (I.e. 2T)? Ty.
Rebecca says
Hi Jo- I have not. If you’d like to plug the ingredients into any number of free online nutrition calculators, that might be a good idea since you’re exercising caution. 🙂
Brigitte says
I haven’t made the vinaigrette yet , I will make it this afternoon …I pick many recipes from viewers comments , to answer your concern about salt or condiment its your own choice , you never have to follow the salt , pepper , spicy spices for a recipe , you can tailor this recipe to your own taste . It’s the same for any ingredients, if you think you might not like an ingredient start with half than add more if you need it ! better add than ruining your recipe. This recipe says 1tsp not 2 , second it’s a pretty big recipe you would probably need 1/4 cup of of vinaigrette for a nice size salad leaving you more for next time . I keep salad dressing over a week it’s an oil base dressing it last longer than dairy dressings .
Wafa says
Can use sumac instead of zaatar
Rebecca says
I think it would taste delicious that way, Wafa!
DeS says
My favorite restaurant is Lebanese. I google and landed here as I love, love, love the salad dressing I get there. I found za’atar our local World Market. I just whipped this dressing up and my mouth is watering waiting for dinner. I can’t believe how simple this is to make. So delicious. Thank you for sharing. I don’t think it will be hanging out in my fridge long enough to fully develop but it’s already amazing.
Jay New says
How long before I should throw out the dressing if bottled?
Rebecca says
Hi Jay- I’m not sure what you mean by “if bottled”.
Jenny Deering says
Would Sumac on its own work for this recipe. This salad dressing sounds like it would be really nice and zingy
Rebecca says
Hi Jenny- I imagine it’d be delicious but totally different! Let me know if you try it. 🙂
Erica says
Best salad dressing ever! ?
I make it every Sunday to last the week. Love it over chopped greens including lots of cucumber ? and top with hemp seeds.
Do you have any other tasty Middle Eastern recopies?
Thanks for sharing ?
Anne says
This is exactly what I was looking for. I knew my typical middle eastern salad dressing was missing something and then I saw the zaatar spice at Kroger. I used your recipe for a recent middle eastern feast and it was perfect! I always come back here when I am making a new batch, it’s another dinner party here with chicken shawarma and lamb kofta and this dressing will be perfect on the salad. Thanks!
Rebecca says
Hi Anne! Thanks so much for letting me know you loved it. Za’atar is the bees-knees, isn’t it?
Pioden says
This recipe is great, both the salad dressing, and the za’atar mix. Tastes just like from my favorite restaurant – thanks so much!!!
Rebecca says
Thanks so much for the lovely review, Pioden! I’m glad you love it as much as we do!
Linda Bick says
Hi ??
I just wanted to say that I love your blog and recipes! I just really dislike the ads that show up when we go to print the recipe. It uses up my colored ink, and I really am not interested in an ad about baseball tickets being on sale. I understand why you have ads on your blog and also don’t mind reading past them while I’m there. If there’s any way you can get the print part of the recipe to have a small picture ( I love your photography too) and just the recipe, I’d love you even more! Thanks for listening.
Rebecca says
Hi Linda-
Thank you so much for your feedback. I wouldn’t want to use coloured ink on an ad either! While I’m looking for a solution to this, can I suggest that you use the print option, then copy and paste the body of the recipe into a document and print that? Then you’ll be able to avoid the photos and ads. If that’s too many steps, you could go into print options and choose “greyscale” in the meantime. I will work on this, though!
Sandra says
I usually snap shot just the recipe then print
Robby H says
I’m guessing the lemon juice measurement is in cups? So, “1/3 cup”? Thanks for another great sounding recipe.
Rebecca says
HA! Yes, that is right. It should read 1/3 cup. Thank you for helping me out with that!