Levantine cuisine · Salads & Mezze

Salatet Banadoura wa Basal

Ripe tomato wedges with thin onion rings, tossed generously with sumac and olive oil.

Ingredients · for 4 servings

• 800 g ripe tomatoes
• 1 red onion
• 2 tsp sumac
• 1/2 bunch flat-leaf parsley
• 1 lemon
• 5 tbsp olive oil
• 1 pinch chili flakes
• Salt, pepper

Instructions

1. Wash the tomatoes, cut out the stem end and cut the fruit into wedges about 2 cm wide.
2. Slice the red onion into paper-thin rings, sprinkle with 1 tsp salt and let sit for 5 min., then rinse briefly under cold water and drain — this takes away its sharpness.
3. Pick the parsley leaves from the stems and chop roughly.
4. Toss the tomatoes and onion rings loosely together in a shallow bowl and sprinkle with 1 tsp sumac, salt, pepper and chili flakes.
5. Whisk the lemon juice with the olive oil, pour over and fold in gently just once so the tomatoes don't break apart.
6. Sprinkle with the parsley and the remaining sumac and serve immediately, before the tomatoes have had time to release their juices.