Recipe
The best tomato salad in the world
Not my words, though I think they're true, too.
Yield: servings
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Ingredients
- 450 g sun ripened tomato, cut into 2 cm (⅘ in) pieces
- 25 g rocket (arugula), roughly chopped
- 5 g mint leaves, finely sliced
- 60 g feta cheese, crumbled
- 2 tsp za'atar
- 75 ml extra virgin olive oil
- salt
Quick pickled lemony onions
- ½ small red onion, halved and sliced thinly
- ½ tsp salt
- 60 ml lemon juice
How I make it
- Mix the red onion with the salt and then then lemon juice. Leave for at least 10 minutes.
- If using big tomatoes, peel them.
- Salt the cut tomatoes generously. Leave for at least 5 minutes, 10–15 minutes is even better.
- Just before serving, mix the tomatoes, rocket, mint, feta cheese, lemon pickled red onions and 1 tsp za'atar. Transfer to a serving bowl and drizzle over the olive oil (yes, there's a lot of it). Top with the remaining (1 tsp) za'atar. Enjoy at once.
Notes
Make this salad only with very, very good tomatoes.
Za'atar is a spice mix made from finely ground and dried Middle Eastern wild thyme, sumac and roasted sesame seeds. Green and red versions exist. Green is the standard one, so unless otherwise noted in the recipe you're using, i's the green variety that's called for. It's certainly the version you'll want to use here.