TOMATO, WATERMELON, AND QUEBEC STRAWBERRY SALAD WITH ZA’ATAR CHICKEN

COLLABO SALADE TOMATES ET MELON fraise

In collaboration with
Emilie Gaillet, Emilie Murmure

1-2 Portions
30 min Prepping
20 min Cooking
Recipe Easy

Ingredients

ZA'ATAR CHICKEN

  • 3 tbsp. (45 ml) Za’atar spice
  • 1/2 cup (125 ml) chopped fresh parsley
  • Juice of one lemon
  • 1/2 cup (125 ml) olive oil
  • 1/2 tsp. (3 ml) ground cinnamon
  • 1/2 tsp. (3 ml) smoked paprika
  • 2 garlic cloves, minced

SALAD DRESSING

  • 1/4 cup (60 ml) olive oil
  • 1 tbsp. (15 ml) lemon juice
  • 1 garlic clove, minced
  • Sea salt and ground pepper

TOMATO SALAD

  • 2 tsp. (10 ml) sesame seeds
  • 2 tsp. (10 ml) sunflower seeds
  • 2 tbsp. (30 ml) pistachios, chopped
  • 2 tsp. (10 ml) ground cumin
  • 2 tomatoes
  • 1 cup (250 ml) heirloom cherry tomatoes
  • 1/3 cup (80 ml) olives
  • 10 ripe Quebec strawberries
  • 3/4 cup (180 ml) cubed watermelon
  • 2 cups (500 ml) arugula
  • A few fresh basil leaves

Directions

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Za’atar chicken

  1. Combine all marinade ingredients in a bowl.
  2. Add chicken breasts. Let marinate until the salad is ready.
  3. Grill chicken strips a few minutes on each side until golden brown.

Salad dressing

  1. Combine all ingredients and let infuse in the refrigerator.

Tomato salad

  1. Toast sesame seeds, sunflower seeds, pistachios, and cumin for 3 minutes over medium-high heat. Add a pinch of salt. Remove the seeds from the skillet and let cool.
  2. Slice tomatoes and cut cherry tomatoes in half. Cut olives and strawberries in half.
  3. In a salad bowl, combine tomatoes, olives, strawberries, watermelon cubes, arugula, and basil. Top with dressing.
  4. Serve tomato salad with Za’atar chicken and toasted seeds.