Za'atar Vinaigrette

Name: Za'atar Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (360 ml)
Cuisine: Middle Eastern
Ingredients: 2/3 cup EVOO (160 ml) Olive Oil; 1/3 cup (80 ml) Canola Oil; 1/4 cup red vinegar (60 ml) Red Wine Vinegar; 1 Tbsp (15 ml) Dijon Mustard; 1/2 cup (40 g) Za'atar; 3 Tbsp dried (9 g) Oregano; 1 Tbsp kosher (15 g) Salt

Independent adaptation of a publicly published Ashley Christensen recipe. Not affiliated with, sponsored by, or endorsed by Ashley Christensen.

DRESSING · PANZANELLA & WATERMELON SALADS

In the published recipe, this is the dressing for AC Restaurants.

Christensen's za'atar vinaigrette for panzanella, watermelon.

On the jar

ZA'ATAR

Method: shake
Yield: about 1½ cups
Ingredients: 7
Jar batch: 0.75× recipe

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Ratio

OLIVE OIL 160 mlCANOLA OIL 80 mlRED WINE VIN 60 mlDIJON 15 ml

Ingredients

Olive Oil2/3 cup EVOO (160 ml)
Canola Oil1/3 cup (80 ml)
Red Wine Vinegar1/4 cup red vinegar (60 ml)
Dijon Mustard1 Tbsp (15 ml)
Za'atar1/2 cup (40 g)
Oregano3 Tbsp dried (9 g)
Salt1 Tbsp kosher (15 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, CANOLA OIL, RED WINE VIN, DIJON.
Shake-to-line (dashed marks): add ZA'ATAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: ¼ BUNCH OREGANO.
Season to finish: SALT (about 2 tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 3 national awards

Za'atar VinaigretteNATIONAL AWARD WINNEROn the jar: ZA'ATAR
Honey-Onion VinaigretteNATIONAL AWARD WINNEROn the jar: SWEET ONION
Garlic-Paprika VinaigretteNATIONAL AWARD WINNEROn the jar: PIMENTON
Pomegranate Molasses DressingNATIONAL AWARD WINNEROn the jar: POMEGRANATE

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Provenance

Southern American chef of Poole's Diner in Raleigh; James Beard Best Chef: Southeast and Outstanding Chef. Southern vegetable cookery and the cookbook Poole's.

Adapted from a recipe published by Ashley Christensen in Ashley Christensen It's Always Freezer Season (AC Restaurants).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.75× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Ashley Christensen It's Always Freezer Season (AC Restaurants) (published as “Za'atar Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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