Zaatar Salad Recipe

Cook farro

Rinse 1 cup farro under cold water. In a medium saucepan combine farro, 2.5 cups water or vegetable broth and 0.5 tsp kosher salt. Bring to a boil, then reduce to a simmer, cover and cook until tender but slightly chewy (about 20–25 minutes for pearled farro; check package and adjust). If liquid remains, drain excess; if dry, fluff with a fork. Spread on a tray to cool slightly so it stops steaming (about 10 minutes). Taste and season lightly with additional salt if needed.

When farro is cool but still slightly warm, toss with the 4 cups baby arugula just to wilt slightly, or keep greens separate if you prefer crisp leaves. Set aside while you prepare the other components.

Dice the tomato into roughly 1/2-inch pieces (about 1 cup). Halve the English cucumber lengthwise, remove seeds if very watery, and slice into half-moons (about 3/4 cup). Thinly slice 1/2 cup red onion and 1/2 cup radishes. If you want milder onion, rinse the slices briefly under cold water and drain. Combine prepared tomato, cucumber, red onion and radish in a bowl and season lightly with a pinch of salt to draw out flavor; set aside.

Make zaatar chips

Preheat oven to 375°F (190°C) if using pita chips that need to be crisped. In a bowl, toss 2 cups pita chips or torn flatbread rounds with 1 tbsp olive oil and 1.5 tbsp zaatar until evenly coated. Spread in a single layer on a baking sheet and bake 6–8 minutes until fragrant and crisp. Alternatively, if using store-bought pita chips, sprinkle them with zaatar and set aside.

Crispy capers

Pat 3 tbsp drained capers dry with paper towel. Heat 2 tbsp olive oil in a small skillet over medium-high heat until shimmering. Add the capers and fry, stirring occasionally, until they puff and become crisp and slightly brown, about 2–3 minutes. Use a slotted spoon to transfer to a paper towel-lined plate and sprinkle with 1/4 tsp salt immediately. Reserve the oil in the skillet for a drizzle if desired.

In a small jar or bowl combine 4 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 tsp ground sumac, 1/2 tsp Dijon mustard, 1/2 tsp honey (or maple syrup), 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or salt; add 1/2 tsp more lemon juice if you prefer brighter flavor. If too thick, whisk in up to 1 tsp warm water to loosen.

In a large mixing bowl gently combine the cooked farro (cooled/warm) and the prepared vegetables (tomato, cucumber, red onion, radish). Add the arugula and pour about two-thirds of the sumac vinaigrette over the salad. Toss gently to combine, adding more dressing to taste — you want the farro coated but not swimming.

Transfer the salad to a serving platter or individual plates. Scatter the zaatar chips over the top so they stay crisp. Sprinkle the crispy capers evenly across the salad. Finish with 2 tbsp chopped fresh parsley and, if using, 1/4 cup crumbled feta. Drizzle any reserved crispy-caper oil sparingly for extra flavor.

Serve immediately so zaatar chips remain crunchy. Leftovers: store dressing separately and keep chips and crispy capers apart from dressed salad; refrigerate salad (without chips) up to 2 days.