Lebanese Tomato Salad with Sumac and Smoked Paprika Recipe
Lebanese Tomato Salad is a fresh and vibrant dish that combines ripe campari tomatoes with roasted red bell pepper, garlic, and a blend of aromatic spices like smoked paprika and sumac. Tossed in rich olive oil and garnished with chopped parsley, this salad offers a perfect balance of smoky, tangy, and savory flavors. Ideal as a refreshing side or a light appetizer, it celebrates the simplicity and freshness of Mediterranean ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Lebanese
- Diet: Vegetarian
Ingredients
Vegetables
- 2 lb campari tomatoes
- 1 large red bell pepper
- 4 cloves garlic, peeled
Spices & Seasonings
- 1 tablespoon smoked paprika
- 1 teaspoon sumac
- Salt and pepper to taste
Others
- 4 tablespoons olive oil
- 1/4 cup parsley, chopped
Instructions
- Prepare the Vegetables: Wash the campari tomatoes thoroughly and pat them dry. Cut the tomatoes into bite-sized chunks and place them in a large salad bowl.
- Roast the Bell Pepper and Garlic: Char the red bell pepper over an open flame or under a broiler until the skin is blackened and blistered. Place it in a bowl covered with plastic wrap to steam for about 10 minutes, then peel off the skin. Remove seeds and chop the roasted pepper into small pieces. Also, roast the garlic cloves by wrapping them in foil and baking at 400°F (200°C) for 20-25 minutes until soft, then mash the roasted garlic.
- Mix the Salad: Add the chopped roasted red bell pepper and mashed roasted garlic to the bowl with tomatoes. Sprinkle the smoked paprika, sumac, salt, and pepper over the mixture.
- Add Olive Oil and Parsley: Pour the olive oil over the salad and toss everything gently but thoroughly to combine and evenly coat all ingredients. Finally, stir in the chopped parsley for a fresh herbal lift.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld beautifully. Serve chilled as a side dish or mezze.
Notes
- For a smokier flavor, fire-roast the bell pepper over an open flame rather than broiling.
- Sumac adds a tangy lemony note; if unavailable, a squeeze of fresh lemon juice can be a substitute.
- This salad pairs perfectly with grilled meats or as part of a mezze platter.
- Use ripe campari tomatoes for best flavor and juiciness.
- Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.
