Name: Summer Corn, Tomato, and Salmon Salad With Za'atar Dressing
Cook time: 35 minutes
Total time: 35 minutes
Yield: 4 servings
Ingredients: Kosher salt; 2 lemons; 3 garlic cloves, crushed; 3 sprigs thyme; 3 bay leaves, preferably fresh; ½ 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 1½ pounds); ½ red onion, thinly sliced; Baby arugula or other baby greens (for serving)

Round blue dinner plate filled with salmon corn and tomato salad.

Photo by Emma Fishman, Food Styling by Anna Stockwell

There’s no better season than summer to let fresh produce shine with minimal fuss. This zesty salad uses one pot of simmering seasoned water to cook fresh sweet corn and then silky salmon. Toss it all in a one-step za’atar dressing with juicy tomatoes, sliced onions, and fresh greens, and you’ve got a bright but hearty lunch or dinner.

“In-season heirloom tomatoes are a good source of lycopene, an antioxidant which may lower LDL cholesterol levels,” adds dietitian and heart health coach Heather Shasa, MS, RDN, CDCES. “Consuming fatty fish which contain more unsaturated than saturated fat, such as salmon, can also help support HDL (good) cholesterol levels.” This makes this summer salad a particular fit for those keen on improving their heart health. To make it even more beneficial, scantily salt your boiling liquid and add just a dash of salt to your dressing. No matter what, you’ll feel the summertime sunshine in every bite.

Recipe information

Total Time
35 minutes
Yield
4 servings

Ingredients

Kosher salt

2 lemons

3 garlic cloves, crushed

3 sprigs thyme

3 bay leaves, preferably fresh

½ 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 1½ pounds)

½ red onion, thinly sliced

Baby arugula or other baby greens (for serving)

Preparation

Step 1
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.
Step 2
Meanwhile, whisk oil, 3 Tbsp. lemon juice, 4 tsp. za’atar, and 1 tsp. salt in a small bowl.
Step 3
Add corn to boiling water and cook until bright yellow and tender, about 6 minutes. Transfer to a plate.
Step 4
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.
Step 5
Meanwhile, slice corn off cob into a large bowl. Add tomatoes and onion, then toss with ½ cup dressing.
Step 6
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.