Summer Corn, Tomato, and Salmon Salad with Za'atar Dressing

Ingredients for Summer Corn, Tomato, and Salmon Salad with Za'atar Dressing

• Koshersalt

• 2 lemons

• 3 garlic cloves, crushed

• 3 sprigs thyme

• 3 bay leaves, preferably fresh

• 120ml extra-virgin olive oil

• 20ml za'atar, plus more for serving

• 5 ears corn on the cob, husked

• 4 (5–170g ) skinless salmon fillets

• 2 medium heirloom tomatoes, cut into wedges (about 675g)

• 1/2 red onion, thinly sliced

• Baby rocket or other baby greens (for serving)

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 to infuse water.

Meanwhile, whisk oil, 3 tablespoons lemon juice, 4 teaspoons za’atar, and 1 teaspoon 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 cob into a large bowl. Add tomatoes and onion, then toss with 120ml dressing.

Add flaked salmon to corn mixture and toss very gently just to coat with dressing. Transfer to a serving platter or divide among plates. Top with rocket, then drizzle with remaining dressing. Serve with additional za’atar alongside.

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