Growing Chefs! Ontario Queso Fresco and Za’atar Salad

Queso Fresco and Za’atar Salad

This salad is packed with so many fresh herbs and beautiful colours! The combination of the Za’atar seasoning and lemon is so refreshing.
Serves 4
1 head of romaine, torn1/2 red onion, thinly sliced1 cucumber, diced1 cup cherry tomatoes, halved1/2 cup cilantro1/2 cup parsley1/4 cup dill1/4 cup mint1/3 cup queso fresco1/4 cup sunflower seeds1 lemon, juice and zest2 teaspoons honey1/4 cup olive oil2 teaspoons Za'atar salt to taste pepper to taste
chef's knifecutting boardbowls of various sizeswhisktongsraspmeasuring cupmeasuring soiintasting spoondish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Wash, dry and tear the romaine into bite size pieces.
Remove the root and tip from the onion, then cut in half. Peel the outer layer of the onion. Slice very thinly.
Cut the cucumber into quarters, then small pieces, about the size of a nickel.
Cut the cherry tomatoes in half.
Wash all of the herbs and dry very well. Pick the leaves and any tender stems, combine together and chop very roughly. These pieces can remain quite large.

Get Cooking!

Combine romaine, onion, cucumber, tomatoes and herbs in a large bowl and add a pinch of salt and pepper.
In another bowl, combine lemon zest and juice, za’atar, olive oil, honey and a pinch of salt and pepper. Whisk well until combined.
Pour the dressing over the bowl of ingredients and toss until everything is coated.
Place the dressed salad ingredients into a large bowl, then top with sunflower seeds and queso fresco.