LEBANESE TOMATO SALAD

PREP TIME: 10 MINUTES | SERVINGS: 6 | RECIPE BY: MAUREEN ABOOD

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.

INGREDIENTS

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
Juice of 1 lemon
2 tablespoons Extra virgin olive oil
1/2 teaspoon granulated garlic powder
1 teaspoon kosher salt
Few grinds black pepper

INSTRUCTIONS

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.

Place the tomatoes, mint, and onion in a bowl. Add the lemon juice, 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.