The salad is made in the Lebanese mountain villages with a fermented goat cheese, but you can use a strong, crumbly goat cheese.
Recipe information
Yield
serves 4
Ingredients
1/2 pound goat cheese
1 clove garlic, crushed or mashed (optional)
1 mild red or white onion, finely chopped
2 or 3 firm ripe tomatoes, diced
4–5 tablespoons extra-virgin olive oil
Preparation
Crush the cheese with a fork, adding garlic if using. Stir in the onion and tomatoes, and sprinkle generously with olive oil.
