Melon Salad with Za’atar Yogurt

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  • 6 cups peeled, seeded and chunked fresh summer melon
  • 2 cups chunked English or Persian cucumber
  • 1/2 cup thinly sliced red onion
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups plain Greek yogurt
  • 1 teaspoon Za’atar
  • 2 tablespoons honey (to drizzle at serving)
  • 1 cup fresh watercress leaves (optional)
  • Za’atar (Middle Eastern spice blend):
  • 1 tablespoon dry thyme leaves
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • 1 tablespoon sesame seeds
  • 1 tablespoon sumac
  • 1/2 teaspoon dried Aleppo chili
  • 1/2 teaspoon kosher salt


To make salad, combine melon, cucumber and onion in a large mixing bowl. Toss with fresh lemon juice and set aside. To make dressing, mix together yogurt and Za’atar (also available in our Bulk spices) in a smaller bowl.

To serve, spoon and spread spiced yogurt onto each plate or platter. Top with the melon, cucumber, and onion salad mixture.

Drizzle with honey and top with a sprinkling of the fresh spicy watercress leaves. 

If watercress is unavailable try upland cress, baby arugula or daikon sprouts.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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