Za’atar zucchini salad with crusted halloumi

It’s summer! There are outdoor movies, bike parties, art festivals, birthday parties, anniversary parties, housewarming parties…

Heeey, I’m just over here rationalizing why I haven’t posted in a while.

But summer also has lots of awesome produce. And every summer, whether it’s a fluff piece in the local paper or friends in my Facebook feed, I always see people asking, what the hell can I do with all this zucchini? One that I’ve seen popping up recently is zucchini noodles topped with feta cheese, which is what got me thinking about this salad.

za'atar zucchini salad with crusted halloumiSo, what’s going on here?

Zucchini. You’ll want to use smaller ones if you can, because super huge zukes are not great for eating in salads like this — they get all weird and fluffy. And you’ll need to use a julienne peeler or a spiral slicer to get the “noodle” thing going on. (My mister when we sat down to dinner: “How did you make these vegetables like this?”) I use a crummy julienne peeler that I got for $1.99 in Japantown when I visited San Francisco, and it works fine.

Za’atar. Za’atar is a Middle Eastern spice mixture that you could make very easily to your preference. It seems like it’s one of those Italian grandmother tomato sauce situations, where every family has a different recipe. But generally it has some combination of sesame seeds, sumac, oregano, basil, thyme, savory, and salt. So you could be a rockstar and make up a little batch of za’atar… or you could be like me and use a jar of pre-packaged stuff that you impulse bought, while your partner pokes fun at you because the brand name is Urban Accents.

Preserved lemons. They are basically pickles made of Meyer lemons and salt. I probably should have made a post about when I made preserved lemons back when I made them last winter… but I didn’t. You can buy them in Middle Eastern markets, or in the ethnic aisles of some well-stocked grocery stores. My homemade ones were spiced with cinnamon sticks, cardamom, and peppercorns. Yum.

Halloumi. This cheese, much like feta, is salty and delicious. It doesn’t melt, so it’s perfect for browning in a skillet to warm it up and give it some crunch.

Za’atar Zucchini Salad with Crusted Halloumi

Serves 2 to 3 as a main, 4 to 6 as a side

3 small or 2 medium zucchinis (about 1 1/4 to 1 1/2 pounds)
1 small red onion
2 ounces halloumi
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 1/2 tsp finely chopped preserved lemon, peel and flesh (a little less than 1/8 of one lemon)
1/2 small garlic clove, minced
2 teaspoons of za’atar, divided
2 cups arugula

Using a julienne peeler or a spiral cutter, make zucchini into long, thin, noodley shapes. Put in a large bowl and set aside.

Cut the tip off the red onion, then cut in half through the root and peel outer layers. Slice into thin half moons. Put in a small bowl and set aside.

Cut the halloumi cheese into small (about 1/2-inch) squares. Put in a small bowl and set aside.

In a measuring cup, mix olive oil, vinegar, preserved lemon, garlic, and 1 teaspoon of the za’atar. Pour a small amount over the halloumi and toss to coat. Do the same with the red onion. Then pour the rest over the zucchini, and add the additional za’atar. Toss to fully coat (I just use my hands).

Let zucchini marinate for 20 minutes.

While it is marinating, heat up a cast iron skillet over medium heat. When one piece sizzles, throw in the red onion. Cook, stirring occasionally, for 4 to 5 minutes until slightly softened and the taste mellows out a little bit. Remove from skillet and set aside to cool slightly.

After zucchini has marinated for 20 minutes, add arugula and cooled red onion and once again toss to combine.

Then go back to your cast iron skillet and turn it to medium heat. When a drop of water sizzles, dump in the halloumi cheese in a single layer. Let cook for 1 to 2 minutes until a brown crust forms, then use a metal spatula to scrape them up and flip to the un-browned sides. Don’t worry about getting every single piece perfect, but try to get some good brown crustiness on as much of the cheese as you can.

Remove from heat and distribute evenly over the top of the salad, then serve immediately.

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