Lebanese Shanklish and Tomato Salad

Instructions

1. 1

   Wash the tomatoes and mint leaves. Dice the tomatoes into 1 cm cubes and finely chop the red onion. Roughly chop the mint leaves. Cut the pita bread into 2 cm squares. Preheat your oven to 190°C and line a large baking sheet with parchment paper.

2. 2

   Spread the pita squares in a single layer on the baking sheet and drizzle with 10 ml olive oil. Bake at 190°C for 7 to 9 minutes until crisp and golden brown. Keep an eye on them so they do not burn. Remove from the oven and let cool completely on the tray.

3. 3

   Prepare the dressing in a small glass or metal bowl. Combine the remaining 35 ml extra virgin olive oil, 30 ml fresh lemon juice, and a generous pinch of salt. Whisk vigorously with a small whisk or fork for 30 seconds until the mixture thickens slightly and smooths out.

4. 4

   Take a large salad bowl and add the diced ripe tomatoes, finely chopped red onion, and chopped fresh mint leaves. Gently mix the vegetables together with a spoon so the onion and mint are evenly distributed throughout the fresh tomato pieces.

5. 5

   Crumble the shanklish cheese into bite-sized chunks directly over the tomato mixture. Add the pomegranate seeds, then pour the prepared lemon dressing all over. Toss very gently with two spoons just twice, keeping the cheese pieces distinct without mashing them.

6. 6

   Right before serving, scatter the crispy toasted pita squares over the top of the salad so they retain their full crunch. Serve immediately at room temperature in wide salad bowls alongside fresh flatbread or extra olive oil.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min