Popular both in Syria and the Lebanon, this might be the simplest salad you will ever make, but it’s also one of the most delicious. Once you’ve made it, leave it on the side for 20 minutes or so to allow the juices of the tomatoes to run into the dressing for extra flavour.
SERVES 6
red, green and yellow heritage tomatoes: 3 beef tomatoes, 4 vine tomatoes and 2 long vines of red and yellow medium cherry or midi plum tomatoes
3 garlic cloves
1½ tbsp sumac, plus extra to sprinkle
75ml extra-virgin olive oil
1 tsp cider vinegar
squeeze of lemon juice
½-1 long mild green chilli, thinly sliced
2 spring onions, sliced
small handful of young mint sprigs, leaves picked
salt and black pepper
- Slice the tomatoes and arrange them on a plate so you have a really good balance of colour between the red, yellow and green tomatoes.
- Crush the garlic with a bit of salt and some freshly ground black pepper. Put in a bowl and stir in the sumac, then add the olive oil, cider vinegar and a squeeze of lemon juice, and whisk together.
- Drizzle the dressing over the tomatoes, then scatter the chilli over the top, followed by the spring onions and the mint leaves. Finally, be generous and sprinkle extra sumac on top of the tomatoes before serving.