Za'atar Marinated Tomato Salad

Pieces of Tomato soaked in vinegar and olive oil. Roma tomatoes are firm but I use whatever tomatoes I have on hand. After we eat out the ingredients I just add more tomatoes to the left over dressing. It stays good for wile like this and can save time during Ramadan or busy weeks. Don't use a watery balsamic for this.

• Ready In: 20 mins
• Serves: 2-4
• Yields: 2 cups

Ingredients

• 4  roma tomatoes, cut into fours (or any other tomato you like, try some grape tomatoes cut in half or cherry tomatoes or a nice green)
• 1⁄2 cup olive oil
• 1⁄4 cup  balsamic vinegar
• 1  ounce parsley, stems removed
• 1⁄4 teaspoon sea salt (optional)
• 2  garlic cloves, pressed
• 1  tablespoon za'atar spice mix (green)
• 1⁄4 teaspoon ground black pepper
• 1⁄2 cup feta, cubed

Directions

1. *The feta and the zaatar have their own salt so add salt at the end for your own taste.
2. Chop tomatoes in fours.
3. Chop parsley.
4. Crumble up the feta.
5. Put olive oil, vinegar, spices, parsley,garlic in blender and blend on high speed to creat an emulsion and mix the flavors together.
6. In a large bowl pour the emulsion and then add the chopped tomatoes and feta.
7. Mix well to incorporate.
8. Pour everything into a small Tupperware container with lid.
9. Chill in the fridge to meld the flavors 2-24 hours.
10. Serve with pita or crusty bread.