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Garlicky Palestinian Salad

Contributed by Sara Jenkins

SERVINGS: 6

•BASIC-EASY
•FAST
•VEGETARIAN

A Palestinian friend taught Sara Jenkins the recipe for this simple and refreshing salad.

slideshow Terrific Green Salads

2 medium garlic cloves, smashed
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 large head of romaine lettuce, leaves torn into 2-inch pieces
3 medium tomatoes, cut in wedges
1 large European cucumber—peeled, seeded and cut into 3/4-inch dice

In a mortar, pound the garlic with the salt to a smooth paste. Stir in the lemon juice, then gradually whisk in the olive oil.
In a large bowl, toss the romaine with the tomatoes and cucumber. Stir the lemon dressing. Pour the dressing over the salad, toss well and serve.

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