Best 2 Summer Corn Tomato And Salmon Salad With Zaatar Dressing Recipes

Indulge in a symphony of flavors with our tantalizing Summer Corn, Tomato, and Salmon Salad, a refreshing and vibrant dish that captures the essence of summer. Featuring succulent grilled salmon, sweet corn, ripe tomatoes, crisp cucumber, and red onion, this salad is a medley of textures and tastes. Drizzled with a zesty dressing infused with the aromatic blend of zaatar spices, this salad offers a unique and flavorful experience.

Accompanying this main recipe are two additional delectable variations that cater to different preferences and dietary choices. The Vegan Summer Corn and Tomato Salad is a delightful plant-based alternative, boasting a harmonious blend of roasted corn, juicy tomatoes, cucumber, and red onion, all tossed in a tangy lemon-tahini dressing. For those who prefer a more classic flavor profile, the Corn, Tomato, and Avocado Salad with Cilantro-Lime Dressing is a refreshing and vibrant option. Featuring sweet corn, ripe tomatoes, creamy avocado, and crisp red onion, this salad is drizzled with a zesty cilantro-lime dressing that adds a burst of freshness.

Let's cook with our recipes!

SALMON WITH CORN AND TOMATO SALAD

Salmon with Corn and Tomato Salad image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound small, ripe mixed yellow and red tomatoes, halved or quartered
1 cup cooked fresh corn kernels, from 2 ears
1 tablespoon white wine vinegar
2 teaspoons finely chopped fresh oregano
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 center-cut skin-on wild salmon fillets (about 6 ounces each)

Steps:

Toss the tomatoes with the corn, vinegar, oregano and 3 tablespoons of the oil in a large bowl.
Season with salt and pepper to taste, toss again and set aside. Season the salmon with salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet set over medium-high heat. Add the salmon, skin-side up, and cook until golden brown, about 4 minutes. Flip and continue to cook until just cooked through but still rosy in the center, about 3 minutes more. Serve with the corn salad.

SUMMER CORN, TOMATO, AND SALMON SALAD WITH ZA'ATAR DRESSING

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

When corn and tomatoes are ripe, let them shine in simple preparations like this refreshing, time-saving dinner, in which the salmon is poached in the same thyme- and garlic-infused water that the corn is boiled in.

Provided by Anna Stockwell

Categories Gluten-Free and Fresh Wheat/Gluten-Free Seafood Fish Salmon Corn Tomato Summer Dinner Poach One-Pot Meal Quick & Easy Quick and Healthy

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
2 lemons
3 garlic cloves, crushed
3 sprigs thyme
3 bay leaves, preferably fresh
1/2 cup extra-virgin olive oil
4 teaspoons za'atar, plus more for serving
5 ears corn on the cob, husked
4 (5-6-ounce) skinless salmon fillets
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)

Steps:

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 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 cob into a large bowl. Add tomatoes and onion, then toss with 1/2 cup 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 arugula, then drizzle with remaining dressing. Serve with additional za'atar alongside.

Tips:

Use fresh, seasonal ingredients. This will ensure that your salad is packed with flavor and nutrients.
Choose a variety of colors and textures. This will make your salad more visually appealing and interesting to eat.
Don't overdress the salad. A light dressing will allow the flavors of the individual ingredients to shine through.
Serve the salad immediately. This will prevent the dressing from wilting the salad greens.
If you're making the salad ahead of time, dress it just before serving to prevent the dressing from making the salad soggy.

Conclusion:

This summer corn, tomato, and salmon salad with zaatar dressing is a delicious and refreshing dish that's perfect for a light lunch or dinner. It's packed with fresh, seasonal ingredients and is sure to be a hit with everyone who tries it. So next time you're looking for a healthy and flavorful salad, give this one a try. You won't be disappointed!