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Summer Corn, Tomato, and Salmon Salad with Za'atar Dressing
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Rating : 5
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Brief Description
A zesty salad with fresh sweet corn, silky salmon, juicy tomatoes, onions, and fresh greens tossed with a one-step za'atar dressing.
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Main Ingredient
salmon
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Category: Fish or seafood
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Cuisine: Mediterranean
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Prep Time: 15 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: gardner.marilyn
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Posted On: Aug 20, 2026
Number of Servings:
Ingredients:
- - kosher salt
- 2 - lemons
- 3 cloves - garlic, crushed
- 3 sprigs - thyme
- 3 leaves - bay leaves, preferably fresh
- 1/2 cups - extra-virgin olive oil
- 4 teaspoons - Za'atar, plus more for serving
- 5 ears - corn on the cob, husked
- 4 - skinless salmon fillets (5-6 oz. each)
- 2 - medium heirloom tomatoes, cut into wedges (about 1-1/2 pounds)
- 1/2 - red onion, thinly sliced
- - baby arugula or other baby greens, for serving
Directions:
Generously salt a large pot of water (it should taste like the ocean). Thinly slice half of 1 lemon and add to water along with garlic, thyme, and bay leaves. Bring to a boil, then let boil at least 3 minutes and up to 10 minutes to infuse water.
Meanwhile, whisk together oil, 3 Tbsp. lemon juice, 4 tsp. za’atar, and 1 tsp. salt in a small bowl.
Add corn to boiling water and cook until bright yellow and tender, about 6 minutes. Transfer to a plate.
Reduce heat to low, gently add salmon, and poach just until cooked through, about 5 minutes. Transfer to a cutting board with a slotted spoon or spatula and flake into chunks.
Meanwhile, slice corn off the cob and into a large bowl. Add tomatoes and onion, then toss with ½ cup of prepared dressing.
Add the flaked salmon to corn mixture and toss very gently just to coat with dressing.
Transfer to a serving platter or divide equally among plates. Top with arugula, then drizzle with remaining dressing.
Serve with additional za’atar alongside, as desired.
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