Creating your Summer Corn, Tomato, and Salmon Salad With Za’atar Dressing is easy when you follow these simple steps:

1. Cook the Salmon: Preheat your grill or stove to medium-high heat. Season the salmon fillets with salt, pepper, and a drizzle of olive oil. Grill for about 6-7 minutes per side or until the salmon is cooked through and flakes easily with a fork. Remove from heat and let cool slightly.

2. Prepare the Corn: While the salmon is cooking, bring a pot of water to a boil. Add the corn kernels (if using fresh, do not shuck) and cook for 3-4 minutes. Drain and let cool before adding to the salad.

3. Chop the Vegetables: In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, and red onion. Toss lightly to combine.

4. Flake the Salmon: Once the salmon has cooled, flake it into bite-sized pieces. Add it to the bowl with the vegetables.

5. Add the Corn: Gently fold in the corn kernels into the mixture, being careful not to break up the salmon too much.

6. Make the Dressing: In a small bowl, whisk together the olive oil, za’atar, lemon juice, salt, and pepper. Adjust seasoning to your taste.

7. Combine: Drizzle the za’atar dressing over the salad and toss everything gently until well mixed. Be sure not to mash the ingredients.

8. Serve Immediately: You can serve this salad right away or chill it in the refrigerator for 15-30 minutes to allow the flavors to meld.

Each step builds upon the last, ensuring you create a dish that is truly satisfying and full of flavor.