4-6 hard-boiled organic free-range eggs
1 tablespoon of za’atar
Juice of 1 small lemon
1/4 cup of cold-pressed extra virgin olive oil
1/2 cup of chopped green olives 
1/2 cup of chopped pickles (optional)
2 tablespoons of fresh cilantro leaves
2 tablespoons of chopped red onion
2 small Persian cucumbers, peeled and chopped
Dash of cayenne pepper
Salt and black pepper to taste

Whisk together olive oil, lemon, and za’atar. Toss in eggs, olives, cilantro, onion, pickles and cucumbers. Season with salt, pepper and cayenne pepper. Serve in cabbage or boston lettuce cups.