ZA'ATAR-SPICED STEAK SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚ F. Toss the pita pieces with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Bake until golden brown and crisp, 5 to 7 minutes.
- Meanwhile, combine the feta, garlic, lemon juice, 2 teaspoons za'atar and 3 tablespoons olive oil in a food processor. Puree until thick and smooth.
- Whisk the pepperoncini brine, lemon zest and 3 tablespoons olive oil in a large bowl. Stir in the chopped pepperoncini and cherry tomatoes.
- Place the steak pieces between 2 pieces of plastic wrap or parchment and pound with the flat side of a meat mallet or a heavy skillet until about 3/4 inch thick. Season all over with salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then slice against the grain.
- Add the romaine and toasted pita to the tomato mixture and toss; season with salt and pepper. Divide among shallow bowls. Top with the steak and sprinkle with more za'atar. Serve with the whipped feta.
Nutrition Facts : Calories 680, Fat 45 grams, SaturatedFat 13 grams, Cholesterol 128 milligrams, Sodium 1163 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 43 grams, Sugar 4 grams
SUMMER CORN, TOMATO, AND SALMON SALAD WITH ZA'ATAR DRESSING
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
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.
TOMATO AND CUCUMBER SALAD WITH PITA BREAD AND ZA'ATAR
Categories Salad Tomato Side No-Cook Vegetarian Quick & Easy Rosh Hashanah/Yom Kippur Lemon Cucumber Summer Healthy Vegan Parsley Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Stir together tomatoes, cucumber, scallions, parsley, and salt and pepper to taste. Squeeze lemon juice over salad and stir. Drizzle oil over salad and stir.
ZA'ATAR
Za'atar is the name for both a traditional Middle Eastern seasoning blend and the pungent green herb that gives the blend its intense, earthy character. The hardy herb, which grows wild, tastes like a combination of oregano, marjoram, summer savory and thyme - all of which can be used as substitutes if dried za'atar isn't available. As with all spice blends, recipes vary widely depending on the region and the cook, but this one, adapted from Lior Lev Sercarz of La Boîte in New York, includes ground sumac berries for acidity, toasted sesame seeds for their rich, earthy notes, and a little salt as well. Za'atar can be used in marinades for grilled or roasted poultry or meats, mixed into dips, salads and egg dishes, or set on the table to be sprinkled on dishes as a bright and herby condiment.
Provided by Melissa Clark
Categories easy, condiments
Time 10m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Place a small skillet over medium heat. Add the sesame seeds to the skillet and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool.
- Using a spice grinder, clean coffee grinder, or mortar and pestle, ground the za'atar leaves with the sumac and salt. Add to the bowl with toasted sesame and mix well. Store in an airtight container in a cool, dark place for up to 1 year.
EASY MARINATED TOMATO SALAD
Make and share this Easy Marinated Tomato Salad recipe from Food.com.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine all ingredients except parmesan cheese.
- Cover and marinate refrigerated for 1 to 24 hours.
- Just before serving, top with parmesan cheese.
Nutrition Facts : Calories 82.1, Fat 5.2, SaturatedFat 1.2, Cholesterol 2.2, Sodium 434.4, Carbohydrate 7.8, Fiber 1.9, Sugar 5.3, Protein 2.4
ZA'ATAR ZOODLE SALAD
Fun to say, fun to make, fun to eat! This Allrecipes Magazine recipe is based on Spiral Zucchini Salad.
Provided by Allrecipes Magazine
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Put zucchini noodles in a large bowl; snip into 4- to 6-inch lengths using kitchen shears. Add tomatoes, carrot, and chives. Drizzle with balsamic vinegar and oil and sprinkle with za'atar and salt; toss to combine. Sprinkle with Parmesan. Serve immediately or chill, covered, for up to 1 day.
Nutrition Facts : Calories 85 calories, Carbohydrate 10.8 g, Cholesterol 1.1 mg, Fat 4.3 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 634.8 mg, Sugar 3.9 g
ZA'ATAR CHICKEN SALAD WITH LEMON-TAHINI DRESSING
Experiment with Middle Eastern flavors in this nutritious dinner salad. Use purchased za'atar seasoning blend or use your own.
Provided by Bibi
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 1h10m
Yield 2
Number Of Ingredients 20
Steps:
- Mix 2 tablespoons lemon juice, olive oil, za'atar, garlic, salt, and pepper together in a gallon-sized plastic zip-top bag. Add chicken tenders and refrigerate, turning occasionally, 30 minutes to 12 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken tenders on the grate, reduce heat to medium, and cover. Grill until an instant-read thermometer inserted into the thickest part of a tender registers 165 degrees F (74 degrees C), 4 to 5 minutes per side.
- Remove chicken from grill and let rest. Prepare the salad in the meantime; place romaine pieces in a large bowl and add tomatoes, bell pepper, cucumber, and carrot.
- Combine lemon zest and juice, tahini, water, garlic, and date in the bowl of a mini food processor or a blender. Pulse several times, adding water by tablespoons if necessary, until desired consistency is achieved. Season with salt and pepper. Pour dressing into the salad bowl and toss.
- Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.
Nutrition Facts : Calories 552.6 calories, Carbohydrate 38.6 g, Cholesterol 64.6 mg, Fat 33.9 g, Fiber 14.3 g, Protein 34.4 g, SaturatedFat 5.2 g, Sodium 1177.3 mg, Sugar 9.4 g
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