Lebanese ‘zoubah’ wild oregano & Thyme Salad

I recently went with my Teta (grandmother) to one of our olive groves in our home town in Koura, and she — despite being over 90 years in age — began bending down picking something between the grass. ‘What’s that?’ I asked Teta. ‘Zoubah’ (oregano) she replied. We went home and Teta made us this fabulously delicious, fresh, citrusy, and extremely simple Wild Oregano & Thyme salad. If you’ve never tried Lebanese Zoubah Salad before, you’re missing out! It leaves you feeling refreshed and awoken. After trying this salad, we’re sure that you’ll make sure that oregano is a part of your herb garden and make this Salad every year!

Ingredients:

• Oregano (1 fistful)

• Thyme (1/4 fistful)

• Tomatoes (3 medium sized)

• Lemon (1)

• BAAL Extra Virgin Olive Oil

• Salt

• Optional: Baguette

Instructions:

Thoroughly wash the oregano and thyme, taking the time to remove all stems, and place in serving bowl. Finely dice the tomatoes and add to bowl. Squeeze one lemon into the bowl. Drizzle BAAL Extra Olive Oil and add salt to taste. Mix together. Slice a baguette, and place in the oven to toast. Once toasted, plate the pieces of baguette. When ready to serve (and not before as the baguette will get soggy) spoon the Zoubah Salad onto each piece of toasted baguette. Decorate the plate with any leftover thyme. Sahtein!