Lemon Za’atar Grilling Cheese

• Meanwhile, zest and quarter lemon. Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Dice tomato into ¾-inch pieces. Trim and discard root end from lettuce; chop leaves into bite-size pieces until you have 3 cups (6 cups for 4). Halve cucumber lengthwise; slice into ¼-inch-thick half-moons. TIP: Keep grilling cheese in fridge until just before cooking to keep it from melting in the pan.

• In bowl used for garlic butter, whisk together juice from two lemon wedges, ¼ tsp sugar, and a pinch of salt (for 4 servings, use three lemon wedges, ½ tsp sugar, and a big pinch of salt). • Add sliced onion and tomato; toss to coat. Set aside, stirring occasionally.

• Slice grilling cheese into four large pieces (eight pieces for 4 servings). Place Za’atar Spice on a plate. Coat cheese in spice, pressing to adhere. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add cheese and cook until browned, 1-2 minutes per side (cook in batches if necessary). • Set aside on a plate to cool slightly.

• In a large bowl, combine lettuce, cucumber, and marinated onion and tomato (draining first). • Wipe out bowl used for onion and tomato; add Greek Vinaigrette and ½ tsp sugar (1 tsp for 4 servings).