Egyptian Tomato Salad
Egyptian tomato salad is a quick side of ripe tomatoes, cucumber and red onion tossed with plenty of fresh herbs. The dressing is only lemon juice and olive oil, so the tomatoes carry the flavor, and a short rest at room temperature lets their juices mingle with the dressing. Parsley and mint make it taste green and cool. It suits a mezze table or any plate of grilled food.
Instructions
Put the sliced tomatoes, red onion, diced cucumber, parsley and mint in a large mixing bowl. Toss them together gently so the tomato slices stay intact.
In a small bowl, whisk the lemon juice with the olive oil, then add salt and pepper. Whisk until the dressing looks cloudy and evenly mixed.
Pour the dressing over the vegetables and toss gently until everything is lightly coated. Taste a piece of tomato and add more salt, pepper or lemon juice if it needs it.
Let the salad stand at room temperature for 15 to 20 minutes. The tomatoes will release some juice that blends with the dressing.
Serve it as a side with a main course or as part of a mezze spread. It is best eaten soon after it is made.
Make it personal.
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