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.)