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Farm Table Tomato Salad
Recipe reprinted from Saffron in the Souks: Vibrant Recipes from the Heart of Lebanon by John Gregory-Smith, with permission from Kyle Books.
Servings 4 servings
Ingredients
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 18 ounces different sized and colored tomatoes sliced into rounds (or halves for small cherry tomatoes)
- Sea salt and freshly ground black pepper
To garnish
- 2 1/2 tablespoons toasted pine nuts
- 1/2 teaspoon sumac
- A small handful of torn mint leaves
Instructions
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Using a mortar and pestle, bash the garlic into a paste with a little salt. Add the olive oil and red wine vinegar and mix into a thick dressing.
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Arrange the tomatoes onto a serving plate and season with a little salt and pepper. Drizzle the dressing over the top and garnish the tomatoes with pine nuts, sumac, and mint leaves. Serve immediately.