Za'atar Watermelon Salad
Watermelon salad is the perfect summer dish, with crisp, juicy and sweet watermelon, sharp onions, spicy arugula, salty feta and the secret ingredient: Za'atar! This recipe for Za'atar Watermelon Salad is the healthy summer salad recipe you've been waiting for, with a special twist.
Nothing says summer like cold and crisp watermelon… in a salad. You may have tried a more traditional watermelon salad that features fresh basil, balsamic and sharp feta. But knowing me, I like to switch it up a little bit.
We’re adding a little bit of Israeli flair with the addition of za’atar, my favorite spice blend that will soon be your go-to seasoning. I seriously put this stuff on everything.
The ingredients of za’atar vary by region, with families guarding their secret blend of herbs and spices carefully. But, it is commonly a delicious blend of thyme, oregano, marjoram, sumac, toasted sesame seeds and salt. Delicious with olive oil on bread, sprinkled into salad, blended into favorite hummus recipe, za’atar will be your new secret ingredient!
This recipe was featured in the August issue of the San Diego Jewish Journal. A local publication that I've recently started writing for. Check out the issue and past issues to get a feel for my modern twists on jewish classics!
Try out my delicious recipe for Za'atar Watermelon Salad - my new favorite way to enjoy summer fresh watermelon.
Za'atar Watermelon Salad
Author: Micah Siva for the San Diego Jewish Journal
Total time: 30 min
1 tbsp olive oil
½ small white onion, chopped
2 cobs of corn, kernels shaved (approximately 1 ½ cups)
1 small zucchini, chopped
2 cloves garlic, chopped
¼ tsp turmeric
¼ tsp coriander
½ tsp paprika
Pinch red chili flakes
Sea salt & black pepper
10-12 cherry or grape tomatoes, halved
2 tbsp chopped parsley
2 tbsp crumbled feta cheese
Heat oil over medium heat in an 8-10inch cast-iron skillet (or pan).
Add onion and garlic, cooking for 2-3 minutes, or until it begins to soften.
Add corn, zucchini, garlic, turmeric, coriander, paprika, red chilli flakes, salt and pepper, stirring to combine. Cook for 3-4 minutes, or until the vegetables begin to soften.
Add the tomatoes, stirring to combine. Cook for an additional 4-5 minutes until the tomatoes have softened and released some of their juice.
Using the back of a wooden spoon or spatula, make four wells the corn mixture.
Carefully crack an egg into each well.
Cover with a lid, and let cook for 5-8 minutes, or until the eggs are cooked to your desired doneness.
Sprinkle with parsley and feta cheese.