Lebanese Tomato Salad

The bright, refreshing flavors of a Lebanese tomato salad are what truly make it stand out. The juicy, ripe tomatoes are the star of the dish, with their sweet and tangy burst of flavor in every bite. When tossed with crisp cucumbers, fresh herbs like parsley and mint, and just the right amount of red onion, the salad becomes a vibrant celebration of summer. But it’s the dressing that takes it to another level—a simple combination of lemon juice, olive oil, and a hint of salt that enhances the natural flavors of the vegetables. The balance of acidity and richness from the olive oil adds a layer of complexity, while a sprinkle of sumac or a pinch of za’atar brings in earthy, citrusy undertones that feel like a warm breeze from the Mediterranean. This salad is perfect on its own as a refreshing side dish, or served alongside grilled meats for a light, satisfying meal.

Key Ingredients in Lebanese Tomato Salad

Each ingredient in this Lebanese tomato salad plays a specific role in bringing the dish to life, adding layers of flavor, texture, and color. Let’s break them down:

* Tomatoes

The heart of this salad. Their juiciness and natural sweetness shine through, providing that perfect balance of tang and freshness in every bite.

* Cucumber

Adds a refreshing crunch and a cool contrast to the juicy tomatoes. The cucumber brings a crisp texture that lightens up the overall flavor profile.

* Red Onion

A touch of sharpness with a slight sweetness, red onion elevates the salad with its vibrant color and its ability to complement both the tomatoes and cucumbers.

* Fresh Parsley

Parsley isn’t just for garnish! It brings an earthy, slightly peppery flavor that brightens the salad, giving it a burst of freshness.

* Olive Oil

The rich, smooth base of the dressing. Olive oil adds depth and a subtle richness that helps to meld all the flavors together in a harmonious way.

* Lemon Juice

A squeeze of lemon juice provides that perfect zing, cutting through the richness of the olive oil and balancing the salad with its acidity.

* Salt

A pinch of salt enhances all the natural flavors, bringing out the best in the vegetables while balancing the freshness of the lemon juice and olive oil.

* Black Pepper

Just a dash of black pepper adds warmth and a hint of spice, providing a little extra kick to elevate the flavor profile.

* Ground Sumac

This earthy, tangy spice brings a unique citrusy note that ties everything together, giving the salad a Mediterranean flair and a subtle depth of flavor.

How to Make Lebanese Tomato Salad

1. Gather your ingredients:

You’ll need the following:

– 2 large tomatoes

– 1 cucumber

– 1 small red onion

– ¼ cup fresh parsley

– 2 tablespoons olive oil

– 1 tablespoon lemon juice

– ½ teaspoon salt

– ¼ teaspoon black pepper

– ¼ teaspoon ground sumac

2. Prepare the tomatoes:

Place the tomatoes on a clean cutting board. Using a sharp knife, cut each tomato into quarters, then slice each quarter into small, bite-sized pieces. Set the chopped tomatoes aside in a medium-sized mixing bowl.

3. Prepare the cucumber:

Take the cucumber and peel it using a vegetable peeler. Cut off both ends of the cucumber, then cut it in half lengthwise. Slice each half into thin half-moon shapes, about a quarter inch thick. Add the cucumber slices to the mixing bowl with the tomatoes.

4. Slice the red onion:

Peel off the outer skin of the small red onion. Slice the onion in half vertically, then place each half flat side down on the cutting board. Slice each half into thin, half-moon shaped slices. Add the sliced onion to the bowl with the tomatoes and cucumber.

5. Chop the parsley:

Rinse the fresh parsley under cold water to remove any dirt. Pat it dry with a clean kitchen towel or paper towel. Using a sharp knife, chop the parsley finely until you have a quarter cup of chopped parsley. Add the chopped parsley to the mixing bowl with the vegetables.

6. Make the dressing:

Drizzle 2 tablespoons of olive oil over the ingredients in the bowl. Follow this by adding 1 tablespoon of lemon juice to the mixture.

7. Season the salad:

Season the salad with ½ teaspoon of salt, ¼ teaspoon of black pepper, and ¼ teaspoon of ground sumac.

8. Toss the ingredients:

Gently toss all the ingredients together with a large spoon or your hands, ensuring that the vegetables are evenly coated with the olive oil, lemon juice, and spices.

9. Taste and adjust:

Give the salad a final gentle toss to make sure the flavors are well mixed. Taste and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to suit your preference.

10. Serve or refrigerate:

Serve the Lebanese tomato salad immediately for the freshest taste, or refrigerate it for about 30 minutes to allow the flavors to meld together before serving.

Serving Suggestions for Lebanese Tomato Salad

* Pair with grilled meats

This vibrant salad is the perfect companion to your favorite grilled chicken, lamb, or beef. The refreshing flavors balance the smoky richness of grilled dishes, making each bite feel like a Mediterranean feast. It’s especially great with kebabs or grilled chicken skewers.

* Serve alongside flatbread

For a light, satisfying meal, serve this salad with a warm piece of pita bread or flatbread. You can use the bread to scoop up the salad, soaking up the tangy dressing and adding a little extra crunch. It’s the perfect way to enjoy every last bite!

* Add to a mezze spread

If you’re hosting a mezze party, this Lebanese tomato salad should definitely be on the table. Its fresh, bright flavors make it a standout among other mezze dishes like hummus, tabbouleh, and baba ganoush. It’s the kind of dish that everyone will want to go back for seconds (or thirds!).

How to Store Lebanese Tomato Salad

To keep your Lebanese tomato salad fresh and flavorful, here are a few tips for storing it:

* Refrigerate for up to 1 day

If you want to store leftovers, place the salad in an airtight container and keep it in the fridge for no more than 24 hours. The tomatoes may release some juice over time, but the flavors will stay vibrant. Just give it a quick toss before serving.

* Keep the dressing separate

To avoid the salad becoming soggy, store the dressing in a separate container. You can toss the salad with the dressing just before serving to ensure it stays crisp and refreshing.

* Avoid freezing

Freezing this salad isn’t recommended, as the tomatoes and cucumbers lose their texture when thawed. It’s best to enjoy this dish fresh for the best taste and texture.

Conclusion

And there you have it – a simple, vibrant, and utterly delicious Lebanese tomato salad that brings the flavors of the Mediterranean right into your kitchen! From the crisp cucumbers to the juicy tomatoes, each bite is a refreshing burst of flavor, elevated by the zesty lemon and earthy sumac. Whether you’re serving it as a light side dish, pairing it with grilled meats, or adding it to your mezze spread, this salad is sure to be a hit.

I hope you’ve enjoyed learning how to make this dish as much as I enjoy making it myself. The best part? It’s so easy to prepare and even easier to devour! Feel free to print this recipe and save it for later – you’ll want to make it again and again.

I’d love to hear your thoughts, so let me know if you try out the recipe or have any questions about it! If you’ve made it before, or if you plan to soon, drop a comment below and share your experience. I’m always here to help if you need any tips or tweaks to make it just right for you!

Print Recipe

Lebanese Tomato Salad

Author: Maria Bennet Courses: Appetizer

Difficulty: Beginner Prep Time 10 mins Total Time 10 mins

Calories: 150

Description

This Lebanese Tomato Salad is a burst of freshness, featuring ripe, juicy tomatoes, crisp cucumbers, and zesty red onions. Tossed in olive oil, lemon, and a sprinkle of fragrant mint, it's the perfect balance of tangy, savory, and refreshing flavors!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 large tomatoes

• 1 cucumber

• 1 small red onion

• ¹⁄₄ cup fresh parsley

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• ¹⁄₄ teaspoon ground sumac

Instructions

1. Start by gathering all your ingredients: two large tomatoes, one cucumber, one small red onion, a quarter cup of fresh parsley, two tablespoons of olive oil, one tablespoon of lemon juice, half a teaspoon of salt, a quarter teaspoon of black pepper, and a quarter teaspoon of ground sumac.
2. Place the tomatoes on a clean cutting board. Using a sharp knife, cut each tomato into quarters, then slice each quarter into small, bite-sized pieces. Set the chopped tomatoes aside in a medium-sized mixing bowl.
3. Next, take the cucumber and peel it with a vegetable peeler. Once peeled, cut off both ends of the cucumber. Cut the cucumber in half lengthwise, then slice each half into thin half-moon shapes, about a quarter inch thick. Add the cucumber slices to the mixing bowl with the tomatoes.
4. Take the small red onion and peel off its outer skin. Slice the onion in half vertically, then place each half flat side down on the cutting board. Slice each half into thin, half-moon shaped slices. Add the sliced onion to the bowl with the tomatoes and cucumber.
5. Now, take the fresh parsley and rinse it under cold water to remove any dirt. Pat it dry with a clean kitchen towel or paper towel. Using a sharp knife, chop the parsley finely until you have a quarter cup of chopped parsley. Add the chopped parsley to the mixing bowl with the vegetables.
6. Next, drizzle two tablespoons of olive oil over the ingredients in the bowl. Follow this by adding one tablespoon of lemon juice to the mixture.
7. Season the salad with half a teaspoon of salt, a quarter teaspoon of black pepper, and a quarter teaspoon of ground sumac. Toss all the ingredients together gently with a large spoon or your hands, ensuring that the vegetables are evenly coated with the olive oil, lemon juice, and spices.
8. Once everything is well combined, give the salad a final gentle toss to make sure the flavors are mixed through.
9. Taste the salad and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice as desired.
10. Serve the Lebanese tomato salad immediately for the freshest taste, or refrigerate it for about 30 minutes to allow the flavors to meld together before serving.

Note

• The sumac adds a tangy, citrusy flavor that’s a key element of Lebanese salads, so don’t skip it.
• If you prefer a milder onion taste, soak the sliced red onion in cold water for 10 minutes before adding it to the salad.
• For extra crunch, you can add a handful of chopped radishes or bell peppers.
• If you want to make the salad ahead of time, store the dressing separately to prevent the vegetables from getting soggy.
• This salad pairs wonderfully with grilled meats or pita bread for a complete meal.

Keywords: Lebanese tomato salad recipe, authentic Lebanese salad, Mediterranean tomato salad, healthy Lebanese salad, Lebanese salad with olive oil