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Salads

Wild arugula and orange salad with baked feta, honey and za’atar

Wild arugula and orange salad with baked feta, honey and za’atar
Glenn Koenig/ Los Angeles Times

With a name that sounds like an exotic superhero, za’atar can save food from blandness with just a sprinkle. The woodsy, herbal, citrusy spice blend from the Middle East is thrilling to eat — one taste and the palate veers ... Read more

Dressing

  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/8 teaspoon fine sea salt
  • Freshly ground pepper

Step 1In a small bowl, whisk together the lemon juice, vinegar and salt. Season lightly with pepper. This makes about 1/4 cup dressing.

Salad

  • 4 cups arugula, preferably wild
  • 1/2 cup thinly sliced red onion
  • Prepared dressing
  • 3 small oranges, cut into supremes
  • 8 ounces feta, cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • Honey for drizzling
  • Za’atar for sprinkling
  • 1/4 cup marcona almonds

Step 1Heat the broiler.

Step 2Meanwhile, toss the arugula and onion with just enough dressing to lightly coat. Divide the arugula between 4 salad plates and arrange the orange supremes on top. 

Step 3Coat the feta cubes lightly with olive oil and place them on a parchment-lined baking sheet. Heat the cubes until they are just flecked with color and are beginning to soften, 1 to 2 minutes (timing will vary depending on your oven). Remove the feta from the oven and drizzle with honey and sprinkle generously with za’atar. Top the salads with the feta. Drizzle any oil and leftover flavorings from the pan over the salads. Sprinkle the salads with almonds and serve.

Note: Baking feta intensifies the flavor of the cheese, making it a good match for the sweet honey and spice. This salad makes a great prelude to fish, or is excellent served with roast chicken.

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