Linda Dalal Sawaya, Memories of a Lebanese Garden, Saudi Aramco World, January/February 1997.

Days when my mother wasn't around were a special treat because my father, Elias, would make us lunch. His specialty was this tomato salad, which tasted best in the summer, when it was made with garden-picked tomatoes. It is laden with garlic, so eat it with friends. The bite-sized chunks of tomato are scooped up with Arab bread that absorbs some of the juice. Serve with feta cheese and olives for a perfect summer picnic.

3 cloves garlic
1/2 tsp. salt
5 large tomatoes
1/2 cup olive oil
1/2 bunch fresh spearmint, stems removed, finely chopped
3 rounds of Arab bread

Peel and chop garlic. In a bowl, mash it into a paste with salt. Cut tomatoes into bite-sized pieces and add them with their juice to the bowl. Add olive oil and spearmint; toss. Marinate for at least 15 minutes, if possible. A half hour in the refrigerator is perfect.

Linda Dalal Sawaya