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Low-calorie herb salad rich in vitamin C and fiber
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Tomato zaatar salad (120 g) has 46 calories. That works out to 38 calories per 100 g. It contains 7.4 g of carbs, 1.9 g of protein, 1.2 g of fat and 2.5 g of fiber. Its 93.6 µg of Vitamin K covers 78% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
46
KCAL / 120G
Carbs
7.4g
· 3% DV
Protein
1.9g
· 4% DV
Fat
1.2g
· 2% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 16% · Fat 22%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 46 kcal | |
| Total fat | 1.2 g | 2% |
| Saturated fat | 0.17 g | 1% |
| Trans fat | 0 g | |
| Sodium | 14 mg | 1% |
| Total carbohydrate | 7.4 g | 3% |
| Fiber | 2.5 g | 9% |
| Protein | 1.9 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 120 g | 46 kcal |
| 1 tablespoon (chopped) | 15 g | 6 kcal |
| 1 cup (chopped) | 70 g | 27 kcal |
| 100 g | 100 g | 38 kcal |
| 1 serving (large) | 180 g | 68 kcal |
| 1 piece (whole) | 220 g | 84 kcal |
| 2 piece (whole) | 300 g | 114 kcal |
Calculated from 38 calories per 100 g.
Tomato zaatar salad typically combines chopped tomatoes with za’atar, olive oil and lemon juice. Some versions add onion, parsley or other fresh herbs. Za’atar blends vary, but commonly include dried herbs, sumac and sesame.
To make tomato zaatar salad, chop ripe tomatoes and toss them with za’atar, olive oil and lemon juice. Add salt just before serving so the tomatoes release less liquid. Finish with fresh herbs or sliced onion if you like.
Za’atar gives tomato zaatar salad an earthy, tangy and herbal flavor. The sumac in many blends adds a lemony note, while sesame contributes a mild nuttiness. Since blends differ, taste yours before adding extra salt or lemon.
For less watery tomato zaatar salad, use firm, ripe tomatoes and add salt and dressing shortly before serving. If your tomatoes are especially juicy, remove some of the seeds and watery pulp before chopping them.
You can prepare the ingredients for tomato zaatar salad ahead, but keep the chopped tomatoes separate from the dressing. Toss everything together shortly before serving; otherwise the salt and lemon draw out juice and soften the tomatoes.
Ripe, flavorful tomatoes that hold their shape work best in tomato zaatar salad. Use larger tomatoes cut into bite-size pieces or halve cherry tomatoes. Very soft tomatoes can make the salad watery, especially after dressing.
No. Tomato zaatar salad centers on tomatoes and za’atar, while fattoush is a Levantine bread salad that usually includes several vegetables, herbs, a sumac-forward dressing and toasted or fried pita.
Yes, fresh za’atar can be used in tomato zaatar salad if you mean the herb rather than the dried spice blend. Strip and finely chop the leaves, then season to taste; fresh leaves have a different flavor and texture from a blend.
Tomato zaatar salad pairs well with grilled vegetables, fish, chicken or hummus and flatbread. Its bright, herby flavor also works as a side for kebabs, or as a fresh topping in a wrap.
Tomato zaatar salad is best eaten fresh, but leftovers can be kept covered in the refrigerator and eaten by the next day. The tomatoes will soften and release liquid, so drain off excess juice before serving.
Vitamins
Vitamin K
93.6µg · 78% DV
Vitamin C
21.6mg · 24% DV
B6
0.11mg · 6% DV
B3
0.96mg · 6% DV
Minerals
Potassium ⭐
372mg · 11% DV
Iron
1.92mg · 11% DV
Copper
0.1mg · 11% DV
Manganese
0.22mg · 10% DV
Sodium
14mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 46 calories in 1 serving (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Tomato zaatar salad combines fresh tomatoes with za’atar, often dressed simply with olive oil and lemon. Za’atar blends vary, but commonly include herbs such as thyme or oregano and tangy sumac; some versions also contain sesame. The salad draws on flavours associated with the Levant and wider eastern Mediterranean.
Juicy, gently sweet tomatoes balance za’atar’s earthy, herbal and tart notes. Serve it as a side or part of a mezze spread alongside grilled food, or spoon it over bread to catch the dressing. It is a light, fibre-containing way to add fresh vegetables to a meal, and suits plant-based menus. For a lighter dressing, use olive oil sparingly and let lemon bring the brightness.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.17g
MONOUNSATURATED
0.22g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 2.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.