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Lebanese Tomato Salad Recipe

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4.2 from 2 reviews

This vibrant Lebanese Tomato Salad combines fresh campari tomatoes with a smoky, garlicky dressing made from roasted red bell peppers, garlic, paprika, and sumac. The salad is brightened with fresh parsley and olive oil, offering a refreshing and flavorful dish perfect for a light lunch or as a side at any meal.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Blending
  • Cuisine: Lebanese
  • Diet: Vegetarian

Ingredients

Salad

  • 2 lb campari tomatoes, cut into quarters
  • 1/4 cup parsley, chopped

Dressing

  • 1 large red bell pepper, stem and seeds removed, cut into quarters
  • 4 cloves garlic, peeled
  • 1 tablespoon smoked paprika
  • 1 teaspoon sumac
  • 4 tablespoons olive oil
  • Salt and pepper, to taste

Instructions

  1. Prepare the tomatoes: Cut the campari tomatoes into quarters and place them in a large mixing bowl. Set aside while you prepare the dressing.
  2. Make the dressing paste: Cut the red bell pepper into four parts, discarding the stem and seeds. Place the pepper pieces and peeled garlic cloves into a food processor and process until a smooth paste forms. Transfer the paste to a bowl.
  3. Season the dressing: To the pepper and garlic paste, add smoked paprika, sumac, salt, pepper, and olive oil. Mix well to combine all the flavors thoroughly.
  4. Toss the salad: Pour the prepared dressing over the quartered tomatoes and gently mix to ensure they are evenly coated on all sides.
  5. Add fresh herbs and chill: Stir in the chopped parsley, then cover the salad and refrigerate for 30 minutes to allow the flavors to meld.
  6. Serve: Transfer the chilled salad to a serving bowl and serve immediately for a fresh, flavorful Lebanese side dish.

Notes

  • For best flavor, use ripe campari tomatoes as they offer sweetness and firmness.
  • You can adjust the smoked paprika and sumac amounts to make the dressing more or less smoky and tangy according to preference.
  • This salad can be served as a side dish with grilled meats or as part of a mezze spread.
  • Leftovers can be stored covered in the refrigerator for up to 2 days but are best eaten fresh.
  • If you don’t have sumac, a squeeze of lemon juice can add a similar tangy note.

Find it online: https://cheftinaskitchen.com/lebanese-tomato-salad-recipe/