My Father’s Tomato Salad
« From the episode: Cooking With Love: Alice’s Kitchen
Days when my mother wasn’t around were a special treat because my father, Elias, would make us lunch. His specialty was this tomato salad, which taste best in the summer, when made with garden-ripened tomatoes. It is laden with garlic, so eat it with friends. The bite-sized chunks of tomato are scooped up with Arabic bread or French bread that absorbs some of the juice. Serve with feta cheese, olives, and cucumber strips for a perfect summer picnic. Thanks, dear Dad!
3 cloves garlic
½ teaspoon salt
5 garden-ripened tomatoes
1/8 cup olive oil
½ bunch fresh spearmint, stemmed, finely chopped
3 rounds of Arabic bread
Peel and chop garlic.
In a bowl, mash it into a paste with salt. We like using a wooden mortar and pestle. Cut tomatoes into bite-sized pieces and add them with their juice to the bowl.
Add olive oil and spearmint; toss.
Marinate for a least 15 minutes, if possible. A half hour in the refrigerator is perfect. Taste with bread and add seasoning if necessary.
Ingredients:
Directions:
Serves: 4 people
Recipe courtesy Linda Dalal Sawaya, author of Alice’s Kitchen (this recipe found on page 64)
