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Lior Lev Sercarz
1 or 2 large tomatoes, cut in wedges
1/2 cup crumbled Bulgarian feta
1/4 cup chopped pitted black olives
In a bowl whisk some olive oil with lemon juice and season with sumac, aleppo, and fleur de sel. You want to get a flavorful dressing with plenty of acidity, heat and salt.
Toss the tomatoes with the dressing and set aside for a few minutes. This simple step will get you a much better result than serving right away.
Place the tomatoes and dressing on a serving plate and top with the feta and olives. Enjoy!
Replace tomatoes with cucumbers and peppers
Serve this salad on a piece of grilled or toasted bread
Add toasted pita bread with za'atar to this salad