Watermelon, Avocado and Feta Salad with Za’atar
Chef Patricio Duffoo
Za’atar has become one of my favorite seasoning blends. I always have it on hand and ready to use as it’s so versatile and dynamic that you can use it in many different ways.
I love to use it as a seasoning when roasting/grilling chicken or steak for barbecues or a leg of lamb/lamb chops for special occasions. I always sprinkle it on top of salads and vegetables, specifically my heirloom tomato salad, cucumbers and red onion salads, roasted carrots or steamed beets. It’s perfect for when you want to elevate scrambled or poached eggs for breakfast or hummus and bean purees for a mezze platter for lunch. Truly, the possibilities are endless!
This aromatic Middle Eastern blend uses a mix of herbs (oregano, thyme and/or marjoram), sesame seeds, sumac, salt and sometimes dried citrus peel, dried dill, cumin or coriander seeds depending on where in the Middle East you are exploring.
Za’atar is so easy to put together in just a few minutes and when using our incredibly fresh Wild Cured Sumac and Wild Black Cumin Seeds the result is a beautiful combination of zesty, tangy, earthy flavors that will go with just about anything.
I’m sure this healthy and fresh watermelon salad will become one of your Summer staples and I strongly recommend you take the time to marinate the watermelon as this will enhance the flavors tenfold.
- 1 ea watermelon, cut into cubes
- 4 ea avocados, cut in half and into slices
- 2 ea Persian cucumber, sliced
Spice Tribe California Coast Sea Salt Flakes
- 2 tbsp Za’atar *
- 1 cup red onion, thinly sliced
- 8 oz feta cheese, crumbled
- .5 cup pistachio, roasted and roughly chopped
- Extra Virgin Olive Oil
- 3 tbsp fresh lime juice
- Mint leaves
3 tbsp Spice Tribe Wild Cured Sumac
- 2 tbsp dried oregano
- 2 tbsp dried thyme
- 2 tbsp white sesame seeds
2 tbsp Spice Tribe Wild Black Cumin Seeds
- 1 tsp salt
- oast the cumin seeds in a frying pan over low heat until fragrant, remove from heat and place toasted cumin seeds in a mortar, add salt and with the pestle grind it to almost fine powder. If you don’t have mortar & pestle use a blender and buzz it a couple times.
- Toast the sesame seeds in a frying pan over low heat until they start getting golden brown, remove from the heat.
- In a mixing bowl combine sumac, oregano, thyme, toasted sesame seeds, toasted cumin seeds-salt mix set aside and let it cool off.
- Thinly slice the red onion and put it in a bowl with icy water for 7 to 10 minutes, this will crisp up the slices of onion and will get rid of the heat/bitterness.
- Cut the watermelon into cubes. In a mixing bowl combine watermelon cubes with salt, freshly ground black pepper, lime juice, 2 tbsp extra virgin olive oil, hand torn mint leaves and let it marinate for at least 30 minutes up to 2 hours. Reserve the rind for “Pickled watermelon rind” recipe
- Combine marinated watermelon cubes, avocado, cucumber, red onion, 2 tbsp Za’atar mix and Extra Virgin Olive Oil, toss gently to combine well and place it on a plate.
- Sprinkle it with crumbled feta cheese, Za’atar, chopped pistachio nuts, mint leaves and serve.