Fresh Oregano Salad (Lebanese)

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An exemplar of mouthwatering bold flavors using just a few ingredients, this fresh oregano salad stands out as one of the finest traditional Lebanese salads.

Oregano in Arabic is known as 'zouba,' pronounced 'zoo-bah.' Hence, this salad is referred to as "salatat zouba," which is a fresh oregano salad, and it cannot be made with dried oregano.

My mother taught me this salad, and she explained that Lebanese folk have a fondness for foraging wild herbs among other foods, with fresh oregano leaves being one of the most commonly foraged and utilized ingredients.

This salad is absolutely incredible, its flavor profile is incredibly robust. It's bursting with zing and zest and is often enjoyed alongside fresh pita bread.

Having savored the distinctive flavors of this salad since childhood, I could easily indulge in it every day without hesitation. In fact, I adore starting my mornings with this salad atop gluten-free toast.

To those unfamiliar with Lebanese cuisine, this salad might seem unconventional, but in reality, unique Lebanese recipes are quite commonplace. Fresh produce, a cornerstone of the Lebanese diet, forms the basis of many dishes.

I love this salad so much that inspiration struck, and I decided to incorporate the flavors of this fresh oregano salad into fresh oregano bread scrolls. As expected, they turned out to be really delicious, earning the adoration of my entire family!

Fresh Oregano Leaves Salad — freshly picked oregano

How To Use Fresh Oregano In Salad

For this recipe, we will be using the leaves only. To extract the oregano leaves from the stem, follow these steps:

In a bowl filled with cold water, swish around the leaves to loosen any dirt, drain the water and repeat until the water is clear.
Use a lettuce spinner to dry the leaves still on the stem, I have found this method to be an effective way to dry such small leaves, alternatively dab them dry with a kitchen cloth.
Hold the top of the stem, by grabbing the top leaves.
Using your other hand, clasp the stem under the hand holding the leaves and run it along the stem in a downward motion. This will take all the leaves off in one swoop rather than picking the leaves one by one.
Depending on the size of each leaf, you may elect to use a hand chopper as it's much quicker than using a knife and does a really good job to roughly chop.
Use the prepared leaves as per the recipe card below.

Janelle's Tips

Green oregano leaves are best prepared as soon as they are harvested as the leaves will bruise black. Black doesn't mean the leaves have turned bad, this is just oxidation.

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 water.

Storage

Store this prepared salad in the fridge in an airtight container for up to 3 days. Note, that the leaves will start to brown.

If this salad is in the fridge for a few days, the flavors will infuse and enhance further, the leaves will wilt. However, I love eating mine fresh on the same or the next day, no longer.

FAQ

Can you put oregano in a salad?

Yes. Oregano can be used both in fresh or dried formats. Fresh is best used immediately as the leaves tend to brown quickly, especially when moisture is present due to oxidation. Dried oregano can be stored at room temperature for months. It is common in the Mediterranean region for fresh oregano to be consumed in salads, which has a robust flavor.

More Simple Lebanese Salad Recipes

Lebanese cuisine boasts a vibrant assortment of salads that grace every meal, explaining the abundance of simple yet flavorful creations like herbed potato salad or delightfully light lima bean salad.

Typically, these salads adhere to a foundational dressing recipe which is then adjusted to suit each application.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

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