Tomato Salad
This salad takes a hefty amount of mint to get that flavor to shine through. Don’t be shocked about the garlic powder…trust me that it’s delicious in this. Eat the salad with thin flatbread or thin pita bread; you just pick up the salad with a small piece of bread and eat the little bundle, Lebanese style. You may want a spoon to get all of the juices into your mouth when the tomatoes are gone, the way my niece Victoria does.
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds ripe tomatoes (any shape, size, or color (a variety is nice))
- 20 fresh mint leaves (chopped or torn in small pieces)
- 1 medium sweet onion (thinly sliced)
- 1 lemon
- 2 tablespoons Extra virgin olive oil
- 1/2 teaspoon granulated garlic powder
- 1 teaspoon kosher salt
- Few grinds black pepper
Instructions
- 1
To slice the tomatoes, use a very sharp or serrated knife and cut them in half through the core end. Cut out the cores. Slice the tomatoes into somewhat irregular 1-inch chunks rather than perfect wedges. Halve any cherry tomatoes or smaller tomatoes.
- 2
Place the tomatoes, mint, and onion in a bowl. Squeeze the lemon juice over the top, and add the garlic powder, salt and pepper. Combine and taste. Has your life been changed yet? If not, let the salad rest for a bit, taste again, and adjust the seasonings to get you there.