Lebanese tomato, onion, and spiced cheese salad from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 137) by Paula Wolfert

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Accompaniments: Pumpkin kibbeh stuffed with spinach, chickpeas, and walnuts [Mrs Samira Ghorra]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Salad stands for 2-3 hours to imbue flavours. Can substitute ricotta salata for feta.

  • Breadcrumbs on July 15, 2015

    p. 137 - Add mr bc and I to those singing the praises of this lovely little salad. We especial enjoyed the spiced cheese. My tomatoes weren’t the best, it’s still a bit early for local ones but the topping more than made up for what the tomatoes failed to deliver. I’m thinking I’d like some Kalamata olives tossed in with the tomatoes at some point as well. I love the new-to-me technique of marinating the cheese cubes in the spice mixture. I’m imagining endless possibilities for using this application again and again. The quality of your finishing EVOO could make or break this dish so it’s worth using something you love. No one believed me when I said this salad didn’t have any dressing, it’s just so flavourful. As I was plating this I was also thinking that this salad would be lovely scooped atop warm, grilled pita bread. Photos here: http://chowhound.chow.com/topics/1017980?commentId=9642314#9642314

  • TrishaCP on July 11, 2015

    I enjoyed this light and refreshing summer salad. Next time I would probably substitute basil for the parsley, as the parsley tasted a bit harsh to me. The spiced cheese is delicious.

  • stockholm28 on July 11, 2015

    The spiced cheese is a great addition to a fairly basic tomato salad. This is a good dish to highlight flavorful tomatoes.

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