Shanklish Salad

Method

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1. Put the diced onion in a sieve and rinse under cold running water for 30 seconds. Shake dry.

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2. Crumble the shanklish into a bowl with your fingers, into irregular pieces the size of a hazelnut. Do not chop it.

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3. Add the tomato, rinsed onion and mint.

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4. Dress with the oil, lemon and pepper and turn it over gently — twice, no more, or the cheese smears through the tomato.

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5. Taste before adding any salt. Shanklish usually makes it unnecessary.

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6. Spread on a flat plate, finish with the last of the oil and serve with bread.

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Chef’s Tips

• Rinse the onion. It is the difference between a salad and an argument.
• Crumble by hand, never with a knife.
• Taste before salting — the cheese is already salty.

Common Substitutions & Variations

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Warm khubz arabi
• Green olives
• Sweet mint tea

Storage & Reheating

Best within the hour; the tomato waters down as it sits. Refrigerated for a day at most.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.