Tomato Salad, Egyptian Style

We are at the tail end of summer and I, once again, have been a bad blogger.  I am making the effort to right that wrong by posting some lovely, easy recipes that are great for dining in the last few hot weeks of summer.  First on my list is this Egyptian tomato salad.  It’s fairly simple, but packed with flavor, and it only gets better with sitting for a while, so make it today and eat it tomorrow. I will admit, I don’t know what makes it Egyptian, perhaps the garlic and shallots?  In any case, it’s very tasty.

Table of bounty

The original version of this recipe requires that you blanch and peel the tomatoes, and you can still do that, but I find that marinating them, in particular if they are burstingly ripe, as most tomatoes are at this stage of the summer, you’ll be fine without peeling.

If you decide to peel, it’s easy enough.  In a wide deep pot, boil some lightly salted water.  Score the bottom of your tomatoes with a shallow x, as somewhere for you to grab the skin to peel away.  Once the water has come to a rolling boil, take it off the heat and pop your tomatoes in for 5 minutes.  Take them out with a slotted spoon, and plunge into an ice water bath.  Let them sit there until you’re ready to peel them.  Honestly, the peels should slip right off in your hands, fairly easily, especially if they are as ripe as they should be.  Let them sit if they are still warm until at room temperature, and proceed with the recipe.

For my attempt this time, a lovely person I work with (Thank you, Karen Tyler-Ruiz!) gave me a beautiful pint of her own garden fresh cherry tomatoes, and I am using them in addition to some big juicy ripe tomotoes I got from the farmers market.  All you need do is cut them in half.

Ingredients:

  • 1 shallot, peeled and cut into quarters
  • 1 clove of garlic, peeled and cut in half
  • 3 – 4 tablespoons olive oil, best quality
  • Kosher salt
  • fresh ground pepper
  • 5 medium ripe tomatoes
  • 1/2 lemon, for juicing
  • Maldon or Kosher course (we’re going for flaky and crunchy)
  • 1 handful chopped fresh herbs (chervil, basil, parsley, your choice)

In the bowl of a food processor, place the shallot and garlic, and pulse 4 – 5 times until chunky.  Add the olive oil and process again for 2 – 3 pulses, so everything is combined, but not pureed.  Add in the Kosher salt and pepper, stir and set aside.

Cut your tomatoes thickly, and lay on a platter in one layer.  Use a spoon to top the tomatoes with the shallot mixture, being sure they all are well covered with it.  Cover and set aside to marinate. At this point, you can chill them, but be sure to take them out and set them at room temperature for an hour before serving.  If they’re cold straight from the fridge, you miss the whole delicious flavor!

Once at room temperature, squeeze over the juice of half a lemon, sprinkle lightly with the crunchy salt and strew with your fresh herbs, and you’re all set.

I would eat this as a side dish, with grilled chicken or fish, or even a steak, but also would include some crumbled feta to make it a meal all of it’s own.  Now grab some crusty bread and a nice glass of chilled Rosé, sit out in the garden or on your patio, and enjoy!

Marinating the salad

 

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