This salad is Sylvia Titizian‘s family’s salad that is made with the surquig or shankleesh cheese; in Lebanon, this salad is part of a large mezze spread and usually enjoyed with a glass of arak, our national drink. Sylvia’s family uses walnuts, I used pecans.
- 1 or 2 balls of surquig or shankleesh cheese (can be bought at middle-eastern stores or made-see previous post), chopped in small pieces
- 1/2 cup of walnuts, chopped coarsely
- 2 Large tomatoes, chopped
- 1 red pepper, chopped
- 1 red onion, sliced
- Dressing: olive oil – I used walnut oil and raspberry vinegar
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