A summery avocado and tomato salad sprinkled with lime juice and fresh za'atar. If you haven't made your own za'atar before, it's simpler than you think.
Along with fresh thyme and oregano, you'll need sumac, a tangy red-hued spice that can be found in the spice aisle at most markets or at specialty stores. Bright and savory, sumac is an excellent addition to your spice rack. Before making your za'atar, make sure your herbs are completely dry.
Lastly, the secret to avocados that don't brown is lots and lots of lime juice. Be sure to coat the avocados completely and they should stay vibrant.
To make the za'atar, toast sesame seeds in a small skillet over medium heat, stirring constantly. After about 4 minutes, seeds will become golden and fragrant. Remove seeds from skillet, toss with sea salt, and set aside to cool.
Arrange tomato slices on a large platter; sprinkle each tomato with a pinch of sea salt. Drain cukes and shallots, and tuck under and around tomatoes. Fan the avocados in segments and tuck throughout the salad. Drizzle remaining 2 tablespoons lime juice over salad, being sure to coat avocados completely. Next drizzle olive oil all over. Top off with several tablespoons fresh za'atar.
Serve immediately alongside chèvre, if using.