The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

This is Nathan’s adap­ta­tion of the tomato salad served at Herbert Sa­muel, a restau­rant in Tel Aviv. She calls it “the fresh­est and most de­li­cious tomato salad I ever ate” and she makes the lemon-gar­lic dress­ing of­ten.

Serves 6 to 8

6 medium toma­toes, halved or sliced

2 to 2½ cups (275 gr.) mixed red and yel­low cherry toma­toes,


2 mini heir­loom toma­toes, halved or sliced

20 black olives, pit­ted and halved

6 radishes, thinly sliced

½ green jalapeno or other hot pep­per, thinly sliced

½ red onion, thinly sliced

2 green onion, diced

10 basil leaves, cut in thin strips

2 tsp. fresh oregano leaves

3 tsp. fresh thyme leaves

1 cup (70 gr.) baby greens

110 gr. feta or goat cheese

Lemon Dress­ing

Juice of 1 large lemon, or to taste 1 gar­lic clove, crushed

Sea salt to taste

4 Tbsp. ex­tra-vir­gin olive oil

Ar­range the toma­toes on a plat­ter or plate, or put them in a bowl. Add olives, radishes, hot pep­per, red onion, green onion, basil, oregano, thyme, baby greens and feta or goat cheese.

For dress­ing: Squeeze the lemon juice into a bowl. Add the gar­lic and a lit­tle salt, then whisk in the olive oil and pour over the salad.

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