Za’atar Shirazi Oat Salad

Embark on a culinary journey through the Middle East and Persia with our Za’atar Shirazi Oat Salad—a delightful fusion of flavors and textures. Za’atar, the iconic Middle Eastern spice blend featuring herbs, sumac, and sesame seeds, meets the refreshing Shirazi salad, a traditional Persian side dish brimming with fresh tomatoes, cucumbers, and onions. The addition of wholesome oat groats cooked to a pilaf-like texture elevates this salad to a summer-friendly sensation. Perfect for a filling and healthy lunch, this salad can be prepared the night before and conveniently stored in mason jars for a delightful on-the-go meal that is sure to brighten your day.

YIELD: This delectable Za’atar Shirazi Oat Salad yields 4 side-dish servings, with approximately 1 1/2 tablespoons (12 g) of the flavorful za’atar blend.

INGREDIENTS:

• 1 cup (184 g) dry oat groats, rinsed and drained
• 3 cups (705 ml) vegetable broth
• 1 teaspoon dried oregano or thyme leaves
• 1 teaspoon ground sumac
• 1 teaspoon toasted cumin seeds
• 1/4 teaspoon coarse kosher salt, plus extra to taste
• 1 teaspoon toasted sesame seeds
• 1 1/2 tablespoons (23 ml) fresh lime juice
• 1 1/2 tablespoons (23 ml) white balsamic vinegar
• 1 1/2 tablespoons (23 ml) grapeseed or extra-virgin olive oil
• 1 large clove garlic, grated or pressed
• 8 ounces (227 g) mini heirloom tomatoes of various colors, diced
• 2 Persian cucumbers, diced
• 1/4 cup (40 g) minced red onion
• Ground black pepper, to taste
• Handful chopped pistachios, to taste (optional)

INSTRUCTIONS:

1. In a large pot, combine the oat groats and vegetable broth. Bring the mixture to a boil, then partially cover and simmer for about 30 minutes or until the oat groats are just al dente. Be sure to check occasionally and avoid overcooking. The grains should have a pilaf-like texture, not porridge-like. If needed, drain any excess liquid and set the cooked oat groats aside to cool.
2. Prepare the za’atar by placing the dried oregano or thyme leaves, ground sumac, toasted cumin seeds, and coarse kosher salt in a mortar. Gently crush the ingredients with a pestle until well combined. Stir in the toasted sesame seeds to complete the za’atar blend.
3. In a medium bowl, whisk together the fresh lime juice, white balsamic vinegar, grapeseed or extra-virgin olive oil, and grated or pressed garlic to create the vinaigrette.
4. Add the cooked oat groats, diced mini heirloom tomatoes, diced Persian cucumbers, and minced red onion to the vinaigrette. Mix well to ensure all ingredients are coated.
5. Season the salad to taste with the za’atar blend, additional salt, and ground black pepper. A recommended starting point is 2 1/2 teaspoons (7 g) of za’atar, but you can adjust according to your preferences. Allow the salad to stand for 1 hour before serving to allow the flavors to meld.
6. When ready to serve, garnish each portion with a sprinkle of chopped pistachios, if desired. You can also add extra za’atar to taste while enjoying the salad. Any leftover za’atar can be stored in an airtight spice jar for up to 1 month.

Embrace the harmonious blend of Middle Eastern and Persian flavors, heightened by the wholesome goodness of oat groats, to create a refreshing and nourishing salad that is perfect for summer.

So, take your taste buds on a tantalizing journey with this unique and flavorful salad. Savor the distinct tastes of za’atar and Shirazi as they unite with the delightful texture of oat groats. Whether you savor it as a satisfying side dish or a convenient lunch, this Za’atar Shirazi Oat Salad is sure to leave you craving more. Enjoy!