Tomato salad with tarragon, shankleish cheese and sumac dressing

Tomato salad with tarragon, shankleish cheese and sumac dressing

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

Use really tasty tomatoes for this salad: we like to use a selection of the heirloom tomatoes that are becoming increasingly available from greengrocers and markets, but vine-ripened tomatoes will do well too.

Ingredients

Quantity Ingredient
2 shallots, peeled and sliced into wafer-thin rings
3 tablespoons french tarragon
10-12 small assorted heirloom or vine-ripened tomatoes, thickly sliced
sea salt and freshly ground black pepper
120g shankleish cheese, crumbled
fennel pollen, to garnish (optional)

Sumac dressing

Quantity Ingredient
1 heaped tablespoon sumac berries
60ml warm water
100ml extra-virgin olive oil
1/4 lemon, juiced
1/2 teaspoon caster sugar
drizzle pomegranate molasses
sea salt and freshly ground black pepper
1/2 sprig thyme
1/2 garlic clove, crushed

Method

  1. To make the sumac dressing, crush the sumac berries roughly in a mortar. Tip into a small bowl and pour on the warm water. Leave to infuse for 45 minutes, then strain through a fine cloth into a measuring jug and reserve 50 ml.
  2. In a bowl, whisk the sumac water with the oil, lemon juice, sugar and molasses. Season with salt and pepper and add the thyme and garlic. Leave to infuse for 20–30 minutes, then strain into a sealable jar. The dressing will keep, refrigerated, for up to 3 weeks.
  3. To make the salad, soak the shallot rings in iced water for 10 minutes, then pat dry with paper towel. In a small bowl, toss the shallots with the tarragon and enough sumac dressing just to moisten. Stack the sliced tomatoes onto a serving platter and season lightly. Scatter on the shallots and shankleish cheese, then drizzle with a little more dressing, garnish with fennel pollen, if using, and serve.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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