Charred summer corn adds smoky sweetness to this centerpiece summer salad. Layered with seared halloumi, za’atar pita chips, juicy summer tomatoes, and crunchy hazelnuts, this salad is sure to satisfy. Just add your favorite protein and dinner is complete!

Quick Info

⏱️ 40 min • 🍽️ 4 servings • ⭐ 97%

Nutrition

358 cal • 13g protein • 35g carbs • 20g fat

Tags

[Healthy] • [Vegetarian] • [Dinner] • [Lunch] • [Sides] • [Pescatarian] • [Under 45 Minutes] • [Under 1 Hour]

Ingredients

• 2 ears of corn, husked
• 4 ounces halloumi cheese, cut into ¼-inch slabs
• 2 6-inch whole wheat pitas
• 2–3 tablespoons olive oil
• 1 tablespoon za’atar
• 1 teaspoon kosher salt, plus more to taste
• ⅓ cup toasted hazelnuts
• 4 cups mixed greens
• 1 cup loosely packed fresh mint leaves, torn
• 1 cup cherry tomatoes, halved lengthwise
• 1½ teaspoons Dijon mustard
• 1 tablespoon maple syrup
• 1 small shallot, minced
• 2 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon freshly ground black pepper
• ½ teaspoon kosher salt

Instructions Preview

1. Preheat the oven to 400°F (200°C).
2. Heat a large cast iron skillet over medium…
3. Reduce the heat to medium. Add the halloum…

…and 5 more steps

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Recipe by: Karlee Rotoly • From: Tasty