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Middle Eastern Tomato Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Middle Eastern Tomato Salad 2

Middle Eastern Tomato Salad 2 reflects the essence of home cooking, where intuition guides the hand that salts and the eye that portions. This dish is a staple at family tables across the region, capturing the essence of summer's bounty. It's a recipe passed down through generations, often prepared with generative generosity, ensuring everyone has a taste of its fresh, vibrant spirit.

The salad offers a refreshing bite, with ripe tomatoes bursting with juiciness, balanced by the cool crunch of cucumber. A drizzle of olive oil and a squeeze of lemon elevate the flavors, while herbs add an aromatic finish. Salt is sprinkled with care, enhancing but never overwhelming, making each bite a celebration of simplicity and abundance.

Ingredients

  • 3tomatoes
  • 1cucumber
  • 80 mlolive oil
  • lemonjuiced
  • herbs — chopped
  • to tastefine sea salt

Method

  1. Start by washing the 3 tomatoes and 1 cucumber thoroughly under cold running water. Pat them dry with a clean kitchen towel. Cut the tomatoes into medium-sized wedges and the cucumber into thin slices. Place them in a large mixing bowl to allow for easy tossing later.
  2. In a small bowl, combine 80 ml of olive oil and the juice of one lemon. Whisk them together until the mixture is well emulsified. This will be the dressing that brings the salad together, adding both richness and acidity.
  3. Pour the dressing over the tomatoes and cucumber in the mixing bowl. Add fine sea salt to taste, keeping in mind that the salt will enhance the natural flavors of the vegetables. Start with a small pinch and adjust as needed after tasting.
  4. Sprinkle a generous amount of your choice of fresh herbs over the salad. Common options include parsley, mint, or cilantro. These herbs will add a fresh, aromatic element to the dish.
  5. Using a large spoon, gently toss the salad to ensure the dressing coats all the pieces evenly. Be careful not to mash the tomatoes or cucumber; they should remain intact and vibrant in color.
  6. Transfer the salad to a serving platter immediately. Serve it at once with fresh bread, allowing the salad's juices to be soaked up, enhancing the dining experience.
Cover of Authentic Middle Eastern Cuisine
From the cookbook

Authentic Middle Eastern Cuisine

This recipe is from Authentic Middle Eastern Cuisine by Yassine Sbiti — the Middle Eastern volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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