Recipe by Local Roots recipe champ Chef Yadira Garcia @happyhealthylatina
This Crunchy, bright, charred salad screams summer. The addition of a Za'atar spice blend takes it over the top to make an easy but memorable addition to any meal.
2 Cucumbers, thinly sliced (carpaccio style)
1 Grilled Corn, take the kernels off the cob
2 Tomatoes, Sliced
1 Tbsp Olive Oil
2 tsp Himalayan sea salt
1 tsp fresh cracked pepper
2 Tbsp Za'atar
Dressing For Corn:
1 Shallot, diced
Juice of 1 lime
1/2 tbsp vegan butter
Sea Salt and Pepper To Taste
1. Wash and prepare all vegetables: Corn, Tomato, Cucumber
2. Prepare dressings for corn, mix together and set aside so that the flavors marinate.
3. Take your thinly sliced cucumber (use a mandolin or chefs knife) arrange them in a circle, layer tomato, then corn around the tomato.
4. Drizzle olive oil over prepared dish, Za'atar, any additional salt and pepper to taste.
5. Keep chilled until ready to serve.
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