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+ servings

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.

Course Salads
Servings 4 servings


  • 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


  1. 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.
  2. 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.