The ‘ubiquitous’ Middle Eastern ingredient

ByFAYE LEVY, YAKIR LEVY
August 21, 2014 12:24

Explore the endless possibilities of summery tomato salads




Tabbouleh salad

Didem Senol Tiryakioglu’s tabbouleh salad is mixed with wheat berries, tomatoes and pomegranate syrup.. (photo credit:ORHAN CEM CETIN)

"Tomato salad is as ubiquitous on the Middle Eastern table as a green salad is in the US,” wrote Rawia Bishara, author of Olives, Lemon & Za’atar.

Many Mediterranean cooks make their daily summertime salads from tomatoes and herbs, and no cucumbers. Bishara, who is from Nazareth and is the chef/owner of Tanoreen Restaurant in Brooklyn, New York, makes her basic salad from diced tomatoes mixed with onions, garlic, hot pepper, fresh mint, olive oil and lemon juice. (See recipe.)

Read More...

Related Content
Gossip
August 16, 2017
Why do we say things we shouldn’t?

By BATYA L. LUDMAN