Tomato walnut salad

Tomato walnut salad

By
From
Cairo Kitchen
Serves
4-6
Photographer
Jonathan Gregson

This side salad is seen throughout Cairo in the local restaurants and on some carts. It differs from other salads because each tomato is sliced, but not the whole way through, so the tomato slices are still attached at the bottom. The slits provide little pockets in which to stuff the walnuts and the potent baladi dressing. The end result is an artistic looking stuffed tomato that can serve as a side to any meal.

Ingredients

Quantity Ingredient
6 medium tomatoes
20g walnuts, chopped, plus some for garnish

For the baladi dressing

Quantity Ingredient
3 tablespoons white vinegar
2 tablespoons lemon juice
2 tablespoons fresh coriander, chopped
2 tablespoons spring onions, sliced
1 tablespoon garlic, crushed
1 tablespoon fresh chilli, finely chopped
1 tablespoon fresh dill, chopped
2 teaspoons chilli powder
1 teaspoon allspice
salt

Method

  1. Slice each tomato vertically, but do not slice all the way through to the bottom of the tomato because you need the tomato to stay intact, but with the slices fanning out.
  2. Mix all the dressing ingredients together with 100 ml water and season to taste with salt. Stir in the chopped walnuts.
  3. Fill the tomatoes with the dressing and the chopped walnuts and garnish with the extra walnuts.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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