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Lebanese Tomato Salad


  • Author: Jennifer
  • Total Time: 15 minutes

Ingredients

Scale

For the Salad:

  • 4 medium ripe tomatoes, diced
  • 1 large cucumber, diced
  • 1 small red onion, finely chopped
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh mint leaves, chopped (optional)

For the Dressing:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp sumac (optional, but highly recommended for authentic flavor)
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper

Optional Add-Ins:

  • ¼ cup crumbled feta cheese (if desired)
  • 2 tbsp toasted pine nuts or walnuts for extra crunch

Instructions

Step 1: Prep Your Ingredients

  • Wash and dry all your vegetables and herbs.
  • Dice the tomatoes and cucumber into bite-sized pieces. For an extra aesthetic touch, remove the seeds from the cucumber, but this is optional.
  • Finely chop the red onion. To mellow its sharpness, soak it in cold water for a few minutes, then drain and pat dry.
  • Roughly chop the parsley and mint leaves.

Step 2: Make the Dressing

  • In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and pepper. Taste and adjust the seasoning as needed. If you like a tangier dressing, add a bit more lemon juice.

Step 3: Assemble the Salad

  • In a large mixing bowl, combine the tomatoes, cucumber, red onion, parsley, and mint.
  • Pour the dressing over the salad. Toss gently to ensure everything is evenly coated.

Step 4: Add Optional Toppings

  • If you’re using feta cheese, crumble it on top.
  • Sprinkle with toasted pine nuts or walnuts for added texture.

Step 5: Serve and Enjoy

  • Transfer the salad to a serving bowl. For a finishing touch, sprinkle a little more sumac on top.
  • Serve immediately for the freshest flavor.

Nutrition

  • Serving Size: 6
  • Calories: 120g
  • Fat: 9g
  • Carbohydrates: 10g
  • Protein: 2g