HERBERT SAMUEL’S TOMATO SALAD
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
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.