Tomato salad with sumac, shanklish and olive oil


  • Serves 4 people

  • 1 Spanish onion
  • Good pinch of sumac
  • 1 perfectly ripe tomatoes
  • 40 gm shanklish (see note)
  • 4 tbsp extra-virgin olive oil (preferably something fresh, local and robust)
  • 1 tbsp shredded flat-leaf parsley
01   Cut onion in half lengthways and finely slice. Sprinkle sliced onion with a good pinch of salt and sumac and leave to weep in a colander over a plate for 20 minutes. Spread onion out on absorbent towel and pat dry.
02   Cut tomatoes into 1cm-thick slices or wedges and arrange on a plate. Season with a pinch of salt and crumble over shanklish, then loosely strew with onion. Drizzle olive oil over salad and sprinkle parsley over to finish.

Note Shanklish is a hard sheep's milk cheese coated in za'atar and spices that can be purchased from Middle Eastern grocery stores. If unavailable, substitute a good-quality crumbled feta. Cumulus Inc. by Andrew McConnell is published by Penguin Lantern ($59.95, hbk). This extract has been reproduced with minor GT style changes.

View Full Site