Classic Lebanese Tomato Salad
A refreshing and vibrant Classic Lebanese Tomato Salad, featuring ripe tomatoes, crisp cucumber, and fresh herbs, all tossed in a zesty lemon and sumac dressing.
Equipment
- Large mixing bowl
- Small bowl or jar
- Whisk
- Knife
- Cutting board
- Tongs or large spoons
Ingredients
Main Ingredients
- 4-5 Tomatoes ripe tomatoes (choose a mix of varieties for color and flavor if you like, e.g., Roma, cherry, or beefsteak)
- 1 large English cucumber or 2-3 Persian cucumbers
- ¼ Red onion very thinly sliced
- ½ medium Green bell pepper finely diced
- ½ cup Fresh flat-leaf parsley chopped
- ¼ cup Fresh mint leaves chopped
Dressing
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh lemon juice from about 1 small lemon
- 1 teaspoon Sumac powder
- ½ teaspoon Salt or to taste
- ¼ teaspoon Freshly ground black pepper
Instructions
Preparation
- Wash all vegetables thoroughly, then dice tomatoes and cucumbers into bite-sized pieces.
- Thinly slice the red onion and finely dice the green bell pepper; soak onion in cold water for 10 minutes if a milder flavor is preferred.
- Roughly chop the fresh flat-leaf parsley and mint leaves to a medium consistency.
Assemble and Serve
- Combine all prepared vegetables and herbs in a large mixing bowl.
- Whisk together olive oil, lemon juice, sumac, salt, and black pepper in a small bowl to create the dressing.
- Pour the dressing over the salad ingredients and gently toss until evenly coated.
- Let the salad sit for 5-10 minutes to allow flavors to meld, then taste and adjust seasoning before serving.
Notes
For an enhanced flavor, consider using a variety of tomato types. You can adjust the tanginess by adding more or less lemon juice, and for a milder onion flavor, soaking the slices in cold water is recommended. This salad is best served fresh but leftovers can be stored in the refrigerator for up to 1-2 days.