Summer Tomato Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 4 very fresh ripe tomatoes, cubed
• 1 (16 ounce) can drained & rinsed garbanzo beans
• 7 leaves basil, cut into ribbons
• 3 garlic cloves, smashed (with the salt)
• 1/2 teaspoon salt
• 1/2 cup goat feta cheese
• 2 dozen kalamata olives
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• yoghurt, 1/2 cup per person (very thick, unflavored)
• 2 loaves syrian bread, toast triangles
• 6 tablespoons butter

Recipe

• 1 drain and rinse your garbanzo beans, then soak in very hot water for 5 to 6 minutes. then drain again.
• 2 cube your fresh, washed tomatoes, remove the stems. slice your basil into thin ribbons. crack your olives and remove pits, add feta and drizzle the 2 tablespoons of oil on top olive oil. crush peeled garlic with salt, add to salad, add in your garbanzo beans, and toss.
• 3 sprinkle the top with the brown sugar.
• 4 take loaves of sryian bread, spread with butter (real), cut into triangles and then toast in a 500 degree pre heated oven for 5 minutes. serve these, and the yoghurt on the side in an attractive serving platter.
• 5 sometimes this is served with crumbled boiled eggs with bacon and tahini & lemon juice, but that is a more syrian presentation, and is a very aquired taste.