4 Lebanese (short) cucumbers, coarsely grated.
½ Red onion, finely chopped.
3 Teaspoons caster (superfine) sugar.
1 Tablespoon red wine vinegar.
60ml (1/4 cup) Olive oil.
½ Teaspoon ZA’ATAR.
90gm (1/2 cup) Black olives.

Instructions:
Mix the grated cucumber with ½ teaspoon salt and leave to drain well. Add the onion and sugar to the cucumber and toss together.

In a small bowl, beat the red wine vinegar with the olive oil, then add the za’a’tar and freshly ground black pepper, to taste. Whisk the ingredients together and pour over the cucumber. Cover and chill for 15 minutes. Scatter with olives and serve with flat bread.