Lebanese Cucumber & Tomato Salad with Shanklish & Red Onion
This is a version of a traditional fattoush salad that we always have around in some form or another. It’s a classic combination of flavours and includes shanklish, one of our favourite things.
Shanklish is salty like feta but has more flavour because it’s often rolled in chilli or za'atar. It can be a bit much for some people so we’ve toned it down a bit here — when my mum makes it the shanklish is in the same proportions as the tomatoes, cucumbers and onion.
Serves: 4-6
Ingredients 12
1 piece lebanese flatbread, torn into bite-sized pieces
olive oil
300 g mixed tomatoes, cored, cut into slices or wedges, see my tips
1 red onion, finely sliced
6 lebanese cucumbers, cut into ribbons with a peeler
4 radishes, finely sliced
250 g shanklish, crumbled
1 long red chilli, diced
sumac
1 bunch mint, leaves shredded
1⁄2 bunch spring onion, finely sliced
extra-virgin olive oil
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Method 4
Preheat the oven to 150°C. Lightly grease a baking tray.
Place the onto the prepared tray, sprinkle with salt and drizzle with olive oil. Bake for 10-15 minutes or until golden. Set aside to cool.
Either on one large platter or on individual plates, arrange the , ensuring that you have a good mix of colours and sizes, and the , , and toasted .
Crumble the over, sprinkle with the , sumac, and , then drizzle with a good amount of extra-virgin olive oil. Season well with salt and pepper.
Alimentari's tips
For this salad I like to use a mix of tomato varieties such as green tomatoes, small yellow tomatoes, tiger tomatoes, cherry tomatoes and teardrop tomatoes.
Shanklish is a delicate crumbly cheese often rolled in thyme, za’atar and chilli, available from Middle Eastern grocers. You can substitute Persian feta if unavailable.
