This is one of the more famous Palestinian salads, and among the easiest to make. It’s also my seedo’s favourite, resting in peace is he.
What you’ll need
– 2 large tomatoes
– 1 cup tightly packed fresh basil leaves
– 1 tooth of garlic
– 2 tablespoons tahini (which you can buy at any local grocery store, unless said grocery store is dumb and unimaginative)
– 2 tablespoons as-virgin-as-you-can-get olive oil
– fresh juice from 1/4 lemon
What you’ll do
1. Dice extremely finely the tomatoes.
2. Chop even more finely the basil leaves.
3. Chop, chop, chop the tooth of garlic; sprinkle some salt onto this itsy bitsy mo-fo and then use a pestle to crush the sh/t out of it. It should be a little paste when you’re done killing the garlic. RIP.
4. Mix’em all together; add the tahini, olive oil, lemon juice and sprinkle with salt to taste.
5. Devour your salad.
**If you wish to make a greater quantity, stick to one tablespoon of tahini per tomato.
Here’s the thing. I usually make this baby and let it sit for a couple of hours before serving. Reason being that these two or three hours of rest let the salt work its majic — namely, it brings the water out from the ingredients and you are left with a super yummy saucy salad. Since most all Arabic salads are eaten not by fork, but rather scooped up with pita bread, your pita becomes a coveted sauce delivery mechanism. I dare you not to make a grab for the plate and drink the left-over sauce once the veggies and herbs are gone. DOUBLE DARE YOU! xx