Salatet Bandora bi Zeit Zaytoun
The Quirky Foodster Team
Ingredients
- Ripe tomatoes, sliced — 4
- Onion, thinly sliced — 1/2
- Olive oil — 60 ml (2 fl oz)
- Lemon juice — 2 tbsp
- Chopped parsley — 2 tbsp
- Salt — to taste
Method
- Arrange the sliced tomato and onion on a serving plate.
- Whisk together the olive oil, lemon juice and salt.
- Drizzle the dressing over the tomatoes.
- Sprinkle with chopped parsley just before serving.
Introduction: Sliced ripe tomatoes dressed simply with olive oil, lemon and fresh herbs, letting the fruit's natural sweetness shine in this simple Palestinian salad.
Cultural Background: With olive trees central to Palestinian land and life, this simple tomato salad showcases the country's prized olive oil, needing little more than good tomatoes and a careful hand with the dressing.
Tips: Use the ripest, most flavourful tomatoes available, as this simple salad relies entirely on their quality. Dress just before serving so the tomatoes stay fresh and don't release too much liquid.
Variations: Add a sprinkle of sumac for extra tang. Include a few sliced cucumbers for extra freshness.
Storage: Best eaten fresh; store covered in the refrigerator for a few hours only.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: What makes Palestinian olive oil special?
A: Palestine has a long, deep agricultural tradition of olive cultivation, and the oil is considered a point of national pride and identity.
Q: What is this salad typically served with?
A: Grilled meats, musakhan or as part of a larger spread of small dishes.
- Ripe tomatoes, sliced — 4
- Onion, thinly sliced — 1/2
- Olive oil — 60 ml (2 fl oz)
- Lemon juice — 2 tbsp
- Chopped parsley — 2 tbsp
- Salt — to taste
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