Tomato salad with sumac, feta and olive oil

This dish was inspired the organic olive grove.


  • 1 Spanish onion
  • Good pinch of sumac
  • 1 perfectly ripe tomatoes
  • 40 gm shanklish (see note)
  • 4 tbsp extra-virgin olive oil (preferably something fresh, local and robust)
  • 1 tbsp shredded flat-leaf parsley


Cut onion in half lengthways and finely slice. Sprinkle sliced onion with a good pinch of salt and sumac and leave to weep in a colander over a plate for 20 minutes. Spread onion out on absorbent towel and pat dry.

Cut tomatoes into 1cm-thick slices or wedges and arrange on a plate. Season with a pinch of salt and crumble over feta, then loosely strew with onion. Drizzle olive oil over salad and sprinkle parsley over to finish.

Recipe from Gourmet Traveller (