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Home » Vegan Lebanese Recipes

Fresh Oregano Salad (Lebanese)

Published: Oct 1, 2020 · Modified: Jan 19, 2022 by Janelle Hama

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A fresh tangy traditional Lebanese oregano salad. Perfect as a side salad, on it's own or with bread. Accidentally a vegan salad.

Oregano Salad in a bowl

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Jump to:
  • How to use Fresh Oregano
  • 📝Oregano Salad Video Notes
  • 🥘 INGREDIENTS
  • 🔪SALAD INSTRUCTIONS
  • 💭RECIPE TIPS
  • 💡RECIPE VARIATIONS
  • ❓FAQ
  • 📖Other Lebanese Salad Recipes
  • Fresh Oregano Salad

This fresh oregano salad is simply amazing. The taste is huge. It's zingy from the fresh oregano leaves & white onion and sour from the freshly squeezed lemon juice.

Oregano in Arabic is known as 'zouba' pronounced 'zoo-bah'. Most Lebanese people love to eat this oregano salad recipe with fresh Lebanese bread, the combination is sensational.

I love eating this salad for breakfast on gluten-free toast.

Oregano leaves in salad are wonderful, they can be eaten whole, as they a small leaves or they can be chopped up.

It's a personal choice when making this oregano salad. Depending on my mood, I might make it either way.

In my mother's garden there's quite a bit of fresh oregano growing. It's a very hardy plant, that requires little maintenance.

In this accidentally vegan salad recipe, I will be showing you how to use fresh oregano. From garden to table.

I have also used this recipe to make my fresh oregano bread scrolls, they are so so delish!

Fresh Oregano Leaves Salad

How to use Fresh Oregano

For the purpose of this salad, we will be using the leaves only. To extract the oregano leaves from the stem:

  1. Hold the top of the stem, by grabbing the top leaves
  2. Using your other hand, clasp the stem under the hand holding the leaves and run it along the stem in a downwards motion. This will take all the leaves off with one swoop rather than picking the leaves one by one.

To non-Lebanese people, this may be viewed as an unusual salad, but fact is unusual Lebanese recipes aren't unusual at all.

They are mostly using fresh produce, which is a staple in the Lebanese diet.

Fresh herbed leaves are a must. What are some of your favourite fresh herb leaves? Let me know below in the comments section.

Of course, fresh oregano leaves are among my favourites.

Another fresh herb or green that may be unusual to some is Bakleh, this is known as Purslane.

I adore this green, it's has a fabulous sour lemony flavour and can be used in salads as well as cooking.

I make an amazing Purslane Pockets Lebanese Bakleh using puff pastry.

📝Oregano Salad Video Notes

  • I find using a lettuce spinner* to dry greens to be very effective and results in less bruising.
  • I use a hand chopper* as it's mucher quicker than using a knife and does a really good job.

🥘 INGREDIENTS

  • 3 cups Fresh oregano Leaves only
  • 1 med White Onion finely diced
  • ¼ cup Olive Oil* extra virgin (to taste)
  • ½ cup Lemon juice fresh (to taste)
  • 1 pinch Salt to taste

🔪SALAD INSTRUCTIONS

  • Separate oregano leaves from stalks. Wash & dry thoroughly
  • In a mixing bowl, add fresh oregano leaves, finely diced onion, olive oil, fresh lemon juice, salt and toss salad together.
  • Serve.

💭RECIPE TIPS

Fresh oregano is best prepared as soon as it is harvested as the leaves will bruise black. Black doesn't mean the leaves have turned bad.

Store this prepared salad in the fridge in a snap-locked container for up to 3 days. Note, the leaves will start to brown/blacken.

If storing this salad in the fridge for a few days, the flavours will infuse and enhance further, the leaves will wilt.

To lessen wastage, use oregano stems as a tea. Simply, cut the stems into smaller pieces, place them into a tea ball infuser and add boiling hot water.

Enjoy sweetened or unsweetened. Start with a smaller amount and adjust, as oregano is a strong herb.

Any leftover juices should be mopped up with bread and enjoyed.

💡RECIPE VARIATIONS

Leaves can be chopped or left whole

White onion is sweeter than brown, but brown onion can be used. I have even made this with Spanish onion. The colour contrast is pretty.

The quantities are generally all done by taste. So feel free to adjust the quantities are per your preference.

Fresh Lebanese oregano salad

❓FAQ

Is oregano zaatar?

No, oregano is not zaatar. Oregano in Arabic is 'zouba'. It is however used in a zaatar blend.

What does oregano taste like?

A pungent herb that is peppery, slightly bitter and sharp in taste. It tastes similar to thyme and marjoram.

Is oregano good for you?

Oregano contains these properties: loads of fiber, vitamin K, manganese, iron, vitamin E, tryptophan, calcium, anti-bacterial, and is full of anti-oxidants,

What can you make with oregano?

Oregano is a strong herb which can be used fresh in salads, in cooking such as sauces, in baking such as herb breads and dried in a blend of Zaatar or dukkah. Oregano is also wonderful as a fresh herbed tea.

Can you put oregano in a salad?

Yes. Oregano can be used both in fresh or dried formats. Fresh is best used immediately. Dried oregano can be stored at room temperature for months.

📖Other Lebanese Salad Recipes

  • Lebanese Potato Salad Recipe
  • Quinoa Tabouli
  • Butter bean salad.
  • a close up of fattoush in a brown plate
    Fattoush Salad (My Family's Recipe - الفتوش)
  • a brown bowl filled with chickpeas, chopped tomato, onion and parsley salad
    Balela Salad (Lebanese Chickpea Salad)
  • Lebanese potato salad salata batata in a bowl up close
    Lebanese Potato Salad With Spring Onion (Salata Batata)
Lebanese oregano salad

Fresh Oregano Salad

A fresh tangy traditional Lebanese oregano salad. Perfect as a side salad, on it's own or with bread. Accidentally a vegan salad and gluten free.
Print Pin Rate Save Recipe Saved Recipe
Course: Breakfast, Salad, side
Cuisine: Lebanese
Diet: Gluten Free, Vegan
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Author: Janelle Hama

Ingredients

  • 3 cups Fresh oregano Leaves only
  • 1 med White Onion finely diced
  • ¼ cup Olive Oil extra virgin (to taste)
  • ½ cup Lemon juice fresh (to taste)
  • 1 pinch Salt to taste
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Instructions

  • Separate oregano leaves from stalks. Wash & dry thoroughly
  • In a mixing bowl, add fresh oregano leaves, finely diced onion, olive oil, fresh lemon juice, salt and toss salad together.
  • Serve.

Video


Notes

Add olive oil and lemon juice to taste 
Use bread to mop up any left-over juices

Equipment

Lettuce spinner
Hand Chopper

Nutrition

Serving: 120g | Calories: 125kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 151mg | Potassium: 525mg | Fiber: 16g | Sugar: 3g | Vitamin A: 646IU | Vitamin C: 15mg | Calcium: 586mg | Iron: 13mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

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Reader Interactions

Comments

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    Recipe Rating




  1. YtheWait

    October 14, 2020 at 6:15 pm

    4 stars
    Healthy!!!!!!!!!!!!!

    Reply
    • plantbasedfolk

      October 14, 2020 at 8:55 pm

      I like to think so!

      😀

      Reply
  2. Marwan

    October 12, 2020 at 3:39 pm

    5 stars
    We ate this salad growing up. But never had it on toast or thought about doing that. That's a great idea that I will do now.

    Reply
    • plantbasedfolk

      October 12, 2020 at 7:06 pm

      It's really good. Give it a try. I bet you'll enjoy it 😀

      Reply

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Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes.

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