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Tomato salad with sumac, shanklish and olive oil

Australian Gourmet Traveller recipe for tomato salad with sumac, shanklish and olive oil.

By Andrew McConnell
  • Serves 4
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Tomato salad with sumac, shanklish and olive oil
This dish was inspired by our friend Dee Nolan from Nolans Road organic olive grove. After tasting Dee's olive oil, we devised this salad in order to make the most of its fresh and punchy but well-balanced flavours.


  • 1 Spanish onion
  • Good pinch of sumac
  • 1 perfectly ripe tomatoes
  • 40 gm shanklish (see note)
  • 4 tbsp extra-virgin olive oil (preferably something fresh, local and robust)
  • 1 tbsp shredded flat-leaf parsley


  • 1
    Cut onion in half lengthways and finely slice. Sprinkle sliced onion with a good pinch of salt and sumac and leave to weep in a colander over a plate for 20 minutes. Spread onion out on absorbent towel and pat dry.
  • 2
    Cut tomatoes into 1cm-thick slices or wedges and arrange on a plate. Season with a pinch of salt and crumble over shanklish, then loosely strew with onion. Drizzle olive oil over salad and sprinkle parsley over to finish.


Note Shanklish is a hard sheep's milk cheese coated in za'atar and spices that can be purchased from Middle Eastern grocery stores. If unavailable, substitute a good-quality crumbled feta. Cumulus Inc. by Andrew McConnell is published by Penguin Lantern ($59.95, hbk). This extract has been reproduced with minor GT style changes.