My dad was a funny, generous and kind man. He was my best friend and my caretaker. An accountant by trade, he could do long division in his head. I didn’t inherit his talent for numbers. But I share his love of cooking and nurturing people with good food. I have many fond memories of the delicious meals he prepared for us. He was famous for his Christmas feasts which included festive punch and lots of fancy desserts.
When I was a kid, I remember him coming home from work, dressed in a jacket and tie with a bunch of tomatoes in one hand, a loaf of Italian bread in the other. He often brought us fresh mozzarella too. He’d prepare this salad with the tomatoes. We’d eat it with pillow-soft fresh mozzarella and crusty bread. It was his favorite go-to dinner on busy weeknights.
You can even add some rinsed and drained canned chickpeas to it for protein.
Lebanese Tomato Salad Recipe
Make this salad with any variety of ripe tomatoes. Use one pound of small plum tomatoes, tiny grape tomatoes, cherry tomatoes or whatever kind of tomato that floats your boat. Summer heirloom tomatoes are wonderful too.
Persian cucumbers are sweet, crunchy and seedless. There’s no need to peel them as their skins are soft. If all you can find are regular cucumbers then peel them before adding them to the salad.
- 1 pound of ripe tomatoes, chopped or quartered depending on the kind and the size. I used quartered cherry tomatoes.
- 3 scallions, green and pale-green parts diced
- 6 Persian cucumbers, chopped into small pieces (see notes)
- A handful of fresh mint leaves torn or chopped or a pinch or two of dried spearmint, rubbed between your fingers to release its flavor.
- 3 tablespoons of olive oil
- 1 lemon, a squeeze or two of fresh lemon juice. Don’t overdo it with the lemon juice, unless you really love lemony salads.
- Sea salt to taste. Fleur de sel or Celtic gray salt is great.
- Serving Suggestions: crumbled feta, chickpeas, crusty bread or pita, sliced mozzarella, black olives, drizzle of good olive oil
Instructions: Place everything in a bowl and toss to combine. Let stand for 5 minutes. Serve at room temperature with some feta crumbled on top. If you don’t love feta then the other serving suggestions are lovely too. Enjoy!