Tomato Corn and Avocado Salad with Zhoug

There are certain summer ingredients that don’t need much help. Peak-season tomatoes and fresh corn are two of them. This Tomato Corn and Avocado Salad with Zhoug is my answer to what to do when summer produce is at its absolute best: keep it simple, but make it feel special.

The magic of this salad is that it’s built around a handful of ingredients that already have so much flavor. Peak tomatoes, sweet corn, creamy avocado, and a bright, herbaceous zhoug come together in a way that feels effortless but still elevated enough for entertaining.

Why Zhoug Makes This Salad So Special

Zhoug is one of my favorite condiments because it’s proof that a few simple ingredients can create something incredibly memorable. Originally from Yemen, zhoug has become popular throughout North Africa and the Middle East, and you can even find versions of it at places like Trader Joe’s.

The defining flavors of zhoug are cilantro and jalapeño, which is exactly why I love it here. I’ve always believed there’s a natural overlap between Mexican and Middle Eastern flavors, the combination of fresh herbs, chiles, citrus, and spice sometimes mimic each other and naturally fit together. To me, zhoug is almost an Arab-Mexican mashup condiment, and for that reason, it brings three ingredients we immediately associate with Mexican cuisine, tomatoes, corn and avocado, to life in a refreshing new way.

My Chef Tip for the Best Salad Ready Corn

There is endless debate about the “best” way to cook corn, but my go-to method never disappoints: blanch it for two minutes in boiling salted water, then immediately plunge it into an ice bath.

This simple technique preserves the sweetness and crunch of fresh corn while giving it just enough tenderness. The result is sublime.

Why Make This Tomato Corn and Avocado Salad?

One of this salads’s best features is that it is incredibly beginner-friendly. Aside from a blender or food processor for the zhoug, there’s nothing complicated here. It’s exactly what August calls for: a salad that feels impressive enough for guests, but won’t have you spending your entire day in the kitchen.

But if you do want to spend your entire day in the kitchen (lol), why not serve the salad with some warm SOURDOUGH PITA?

P.S. Like this recipe? Then I think you should check out this Roundup of 60+ Lettuce-Free Summer Salads! Or maybe Veggie Packed Chicken Salads are more your speed? Or perhaps this collection of 30+ Veggie Packed Bean Salads?

Tomato Corn Avocado Salad with Zhoug (The Ultimate Summer Salad)

Recipe by thesal28_wp

Course: Main

Servings

4

servings

Ingredients

• Tomato Salad

• 2 pints assorted heirloom or cherry tomatoes, cut as you feel inclined

• 2 ears of corn, shucked

• 1 small avocado, sliced

• 2-3 tbsp zhoug (recipe below, but Trader Joe’s makes it too, if you need a shortcut!)

• Za’atar and flaky salt, for garnish

• Zhoug (recipe makes appx. 1 cup)

• 1 1/2 cups cilantro, leaves and stems

• 1 1/2 cups Italian (flat leaf) parsley, leaves and stems

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1-2 jalapeños, cut into 1-inch pieces, adjust to your heat tolerance

• 2 peeled garlic cloves

• 1/2 cup extra virgin olive oil

• 2 tbsp seasoned rice vinegar (Seasoned rice vinegar has a little sugar added to it. If using plain rice wine vinegar, add 2 tsp honey)

• 1/2 tsp Kosher salt

• 1/4 tsp black pepper

Directions

• Make Zhoug: In a food processor, process the garlic, jalapeño and vinegar until the mixture is coarsely chopped. Add the cilantro, parsley, spices, oil, salt and pepper to the work bowl and blend until the mixture is homogenized, but still a little chunky. (You can store leftovers in the refrigerator for 3-4 days.)
• Bring 4 qts water and 2 tbsp kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so bowl is 2/3 full. Break the corn in half then add to boiling water and cook for 2 minutes. Remove the corn with tongs or a strainer and plunge immediately into ice bath. Towel dry the corn, then cut the kernels off the cobs.
• Arrange the tomatoes, corn and avocado on platter and drizzle with zhoug. Finish with flaky salt and za’atar.  Serve with warm pita, preferably my SOURDUGH PITA!

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