Fresh Oregano Salad (Lebanese)

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

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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!

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.

❓FAQ

📖Other Lebanese Salad Recipes

• Lebanese Potato Salad Recipe
• Quinoa Tabouli