Egyptian Tomato Salad is a refreshing summer tomato salad to enjoy that is bursting with the flavors of lemon, garlic, and fresh herbs. A real summer treat and a great way to enjoy fresh tomatoes from the garden! Also known in Egypt as “Pickled Tomatoes” this recipe is a great way to highlight the flavors of fresh tomatoes from the garden marinated in lemon, garlic and fresh herbs. Another perfect summer meal!
Recipe by Maha Barsoom, Personal Chef and Caterer. Maha says, “This salad is served usually with lentil recipes, like koshari or lentils, with rice or vermicelli, and lentil soup which are all Egyptian recipes as well.”
More wonderful Tomatoes and Salad and Salad Dressing Recipes.
Maha’s tomato salad was so delightful that it inspired me to turn those traditional Egyptian marinade flavors with the tomatoes into a bruschetta infusion. Check out our recipe for Egyptian Bruschetta.
Egyptian Tomato Salad Recipe:
Egyptian Tomato Salad Recipe
3 to 4 large vine-ripened tomatoes, sliced 1/4-inch thick
5 to 6 cloves garlic, minced
Juice and zest of 1 lemon
4 tablespoons extra-virgin olive oil
4 tablespoons white vinegar
1 teaspoon sea salt
1 teaspoon coarsely-ground black pepper
1 teaspoon cumin powder
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped**
Arugula leaves, washed and trimmed or 1 bag of arugula***
1/4 cup extra-virgin olive oil
* For maximum flavor, use only vine-ripened tomatoes.
** Fresh cilantro is also known as fresh coriander outside the United States.
*** Can substitute kale, spinach, or spring mix lettuce.
In a small bowl, mix together the garlic, lemon juice, lemon zest, olive oil, vinegar, salt, black pepper, cumin, parsley, and cilantro; set aside.
In a deep dish with a lip, arrange sliced tomatoes over the bottom of the dish. Pour the prepared dressing over the tomatoes. Cover tomato and dressing with plastic wrap and let sit in the refrigerator for a couple hours for the flavors to marinate with the tomatoes. Halfway through, turn the tomatoes once to coat well on both sides.
Approximately 20 minutes before ready to serve, spread the arugula on a serving platter and arrange the tomato slices on the arugula with all the juices and herbs from the dressing. Garnish with additional fresh chopped parsley and cilantro.
Serve salad at room temperature for best flavors.
Makes 5 to 6 servings.