Tomato and Artichoke Salad
A Syrian-style tomato and artichoke salad, prepared cold with tomatoes, onion, lettuce, parsley, fresh mint, and a dressing of lemon, olive oil, salt, black pepper, paprika, dried mint, and sumac. The official description is the most reliable and does not include ingredients from the second salad, such as cucumber, dill, cheese, olives, beetroot, and chickpeas.
A cold salad of tomatoes and artichokes with herbs, lemon, and olive oil, sometimes finished with cheese for a fresh Mediterranean-style side.
Like a Mediterranean chopped salad with artichokes.
Use ripe tomatoes and good olive oil for the best flavor. Leave out the cheese if you want a vegan version.
Ingredients
- Tomatoes
- Artichokes
- Parsley
- Onion
- Lemon
- Olive oil
- Dried mint
- Black pepper
- Paprika
- Sumac
- Lettuce
- Salt
- Fresh mint
Instructions
- Arrange the tomatoes, artichokes, onion, lettuce, parsley, fresh mint, lemon, and the remaining ingredients from the second salad on the prep table.
- The chef notes on the prep table that the artichokes may be canned and lightly boiled; if they are raw, boil them briefly in a pot over the heat, then use them.
- On a cutting board, cut the tomatoes for the salad in the same way as for the first salad; cherry tomatoes or whatever is available may be used.
- On a cutting board, slice the onion lengthwise into strips so that it looks neat in the salad.
- On the prep table, tear the lettuce by hand into coarse pieces; the chef notes that this is better than using a knife.
- On a cutting board, chop the fresh mint, but not too finely.
- On a cutting board, chop the washed parsley appropriately, then add it to the mint.
- On a cutting board, cut the artichokes into triangular or square pieces, ensuring each piece is suitable to be visible in a forkful.
- In a mixing bowl, combine the tomatoes, onion, lettuce, fresh mint, parsley, and artichoke pieces.
- Squeeze the lemon over the salad ingredients in the mixing bowl; the chef notes that the amount of lemon is up to you.
- Add salt to the mixing bowl; the chef notes not to use too much because the artichokes themselves have saltiness and acidity.
- Sprinkle a pinch of black pepper into the mixing bowl.
- Sprinkle a pinch of paprika into the mixing bowl.
- Sprinkle a pinch of dried mint into the mixing bowl.
- Sprinkle a pinch of sumac into the mixing bowl.
- Pour olive oil into the mixing bowl as the main ingredient.
- Toss all the ingredients with the dressing in the mixing bowl until well combined.
- Taste the salt and acidity from the mixing bowl and make sure they are just right.
- Transfer the salad to a serving dish and serve cold.