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cmdandridge
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Thinly slice the onion and add to a large bowl, toss together with the kosher salt, lemon juice, and lemon zest. Set aside. This mellows out the onion and will make it sweeter. Feel free to dice the onion instead of slicing it – just makes it easier to eat the salad.
Drain and rinse the beans, roughly chop the olives, finely mince the herbs, and add everything to the bowl of onions.
To a pan, add the olive oil and garlic, and saute on medium heat until the garlic just begins to brown. Immediately take off the heat and sprinkle in the za’atar, sumac, and cumin. This blooms the spices and bring out even more flavor.
Pour the marinade over the salad and toss together. Adjust for salt as needed. This tastes best after everything marinates for about 2 hours, but you can also eat it fresh. Serve over top toasted sourdough with labneh or ricotta (Kite Hill is my go-to for non-dairy ricotta). This would also taste amazing in a pita wrap.
It stays good for 1 week, but it starts to lose some of its crunch and vibrancy after day 4.