Call It Supper: Warm Zucchini and Tomato Salad with Za’atar
“One cannot think well, love well, sleep well, if one has not dined well.” (Virgina Woolf)
Labor Day unofficially-officially marks the end of summer and beginning of Fall as work and school kicks back into high gear. In fact, we are already seeing pumpkin on menus everywhere (#PSL anyone), but at Call It Supper, we’re not ready to let go of summer quite yet, especially when lots of summer vegetables are just hitting their prime. In our series this week, we have created an easy entertaining recipe that celebrates late vegetable bloomers with a spice blend that Tori discovered in her travel to Lebanon.
RECIPE: Warm Zucchini and Tomato Salad with Za’atar
Herb blends are great to have prepared and stocked in your kitchen because they bring flavor to dishes with just a sprinkle. One blend that I fell in love with while on a trip to Lebanon is za’atar. Za’atar is a mixture of sumac, sesame seed, salt, sun-dried thyme and oregano. It is often served atop strained yogurt (labneh), hummus and mixed with olive oil for flatbread. I incorporated it into vegetable side dish that it best served with a baguette and good friends—ones who won’t judge as you mop up the remaining tomato-herb-oil straight out of the serving dish.
Steps & Ingredients
- Broil the zuchinni topped with a generous sprinkle of za’atar
- Mix the tomatoes with salt and pepper
- Combine zucchini, tomatoes, a handful of parmesan cheese, a squeeze of lemon and serve! Click to continue reading full recipe & ingredients list
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